Double cooked pork with vegetable stalk(cai tai hui guo rou )

Double cooked pork with vegetable stalk

Introduction:

"Caitai double cooked meat is golden in color and refreshing in taste. The meat is strong and fragrant, and the sprouts are crisp and tender. The whole dish is not strong, but it's delicious. "

Production steps:

Step 1: slice the pork, blanch it in water for a while, and cook the whole meat in the old way. If it is not cooked, it will ensure that the meat has no fishy smell and is clean and refreshing.

Step 2: capsicum all two, good bolting, tendon, cut oblique section, leaves alone.

Step 3: stir fried meat slices with a little oil, medium heat, stir out oil, like fat meat less stir for a while, I am dry.

Step 4: pour out all the oil in the pot, add onion, ginger, garlic and pickled pepper, stir fry until fragrant, and set aside.

Step 5: refill with vegetable oil (do not use fried lard). Lard can be used to stir fry vegetables. It's super delicious.) Stir fry Pixian bean paste, stir fry red oil over low heat.

Step 6: stir fry the sliced meat until fully colored. Put cooking wine, sugar, steamed fish, soy sauce, stir fry.

Step 7: pour in red pepper and cauliflower stalk, stir fry raw, seasoning, I put half a teaspoon of salt and a teaspoon of pepper into this kilogram of meat.

Step 8: if you like crispy, stir fry a little less. I think it's better to stir fry a little more. Finally, add the green vegetables, sesame oil and monosodium glutamate, stir well and then out of the pot.

Materials required:

Pork: one jin

Five or six stems

Red pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pickled pepper: right amount

Pixian Douban: moderate

Appropriate amount: sugar

Steamed fish soy sauce: right amount

Cooking wine: moderate

Pepper: right amount

Salt: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: later: 1, sliced pork, blanch water for a while. Put some pepper and ginger in the water (scrape off or peel off the ginger). 2. After stir frying, filter out all the oil in the pan. Stir fry Pixian Douban with vegetable oil. This will keep the food fresh. It also reduced the intake of lard to a certain extent. 3. Pixian Douban sauce is a little salty, so you should be careful when putting salt. Reference amount: a spoonful of Pixian Douban soup, half a teaspoon of salt. I'm not responsible if some people take the soup spoon again! They said it was a small spoon for soup. 4. Essential oil is the key point. 5. You can cook more at a time, because the more you return to the pot, the more reluctant you are.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cai Tai Hui Guo Rou