Double cooked pork with black bean sauce(chi xiang hui guo rou )

Double cooked pork with black bean sauce

Introduction:

"An improved version of the classic home cooked meat. It's spicy and delicious, fat but not greasy. "

Production steps:

Step 1: boiled pork with pepper and cinnamon water, rinse with cold water and cut into thin slices.

Step 2: the garlic seedling is cut into white oblique section and the leaf part is cut into section. Smash the garlic, cut the chilli into ginger slices.

Step 3: stir fry the sliced meat with a little oil until you can accept it. If you like pork, stir fry for a while.

Step 4: pour in 1 tbsp vegetable oil again, stir fry lobster sauce and chili sauce, stir fry over low heat to make fragrance.

Step 5: pour in sliced meat and ginger with minced garlic, stir fry well, add 1 tsp sugar, 1 / 2 tbsp steamed fish and soy sauce, 1 tbsp cooking wine, simmer for a while.

Step 6: add garlic sprout white, red pepper, stir fry raw, seasoning, taste and then transfer, add garlic leaves, monosodium glutamate, sesame oil, then stir fry evenly out of the pot.

Materials required:

Streaky pork: moderate

Garlic sprouts: right amount

Red pepper: right amount

Appropriate amount: garlic

Appropriate amount: Ginger

Carrot: right amount

Douchi sauce: right amount

Chili sauce: right amount

Salt: right amount

Steamed fish soy sauce: right amount

Sugar: right amount

Cooking wine: moderate

MSG: right amount

Sesame oil: appropriate amount

Note: I fry the meat yellow, fat and oil are basically out, so it's not greasy at all. The meat is served out, and the oil is poured out. It's great to keep the stew. Strange is that my family like to eat fried garlic, so I fried a little bit more, it turns out, to look good, or less fried for a while, to delicious, or more fried for a while, depending on your needs.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Chi Xiang Hui Guo Rou