Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

"Huiguorou" is a traditional way of cooking pork in Chinese Sichuan cuisine, which is also called woguorou in Western Sichuan. Every household in Sichuan can make it. It is characterized by unique taste, bright red color, fat but not greasy. The so-called "back to the pot" means to cook again. As a traditional Sichuan dish, the position of "double cooked pork" is very important in Sichuan cuisine. It is often used as the first choice in the grading examination of Sichuan cuisine. Huiguorou has always been regarded as the first and incarnation of Sichuan cuisine. When it comes to Sichuan cuisine, it must be thought of as huiguorou. "

Production steps:

Step 1: preliminary cooked meat treatment: put the meat under cold water, boil the water in the pot over high heat, then cook it over medium low heat until it is not fresh (meaning just cooked), pick it up and put it on the meat with a towel to cool naturally. (Note: when cooking meat, you should add a little scallion, ginger, cooking wine and refined salt to remove fishiness.)

Step 2: treatment of green garlic seedling: smash the head of garlic seedling (white part), cut the white part into horse ear shape, and cut the green leaf part into inch section (about 3cm)

Step 3: shape the meat by knife: cut the meat into large slices (about 8cm in length, 5cm in width and 0.2cm in thickness)

Step 4: put a little oil in the pot, add white meat, stir fry, the fat becomes curly, and start the lamp house. How to make (14 pieces) (shoveling the meat to the side of the pot is a lazy way! Ha ha! Actually, it should be shoveling the meat out first and frying the bean paste)

Step 5: add the bean paste and sweet flour paste, stir fry until fragrant and colored (see the oil color is red and bright), first add the garlic seedling (white part), stir fry slightly, smell the fragrance, and stir fry the garlic seedling leaves (green part)

Step 6: seasoning, add a little Douchi (chopped), sugar, monosodium glutamate, then. (the saltiness can be added according to the specific saltiness of the dishes or personal taste)

Materials required:

Pork: 250g

Green pepper: 45g

Garlic: 30g

Sweet flour sauce: 20g

Douban chili sauce: 10g

Vegetable oil: 30g

White granulated sugar: 10g

Essence: 5g

Note: 1. The meat should be cold before cutting, otherwise it is fragile (if you want to hurry, you can use tap water to cool). 2. Try the saltiness of the bean paste to determine the amount of salt. 3. Dilute the sweet flour paste with water in the ratio of 1:2, and then use it again. 4. The sweet flour paste and soy sauce can play the role of color matching and flavor enhancement, with appropriate amount

Production difficulty: unknown

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Hui Guo Rou