Improved version of double cooked pork(gai liang ban hui guo rou )

Improved version of double cooked pork

Introduction:

"I've always felt that it's a little greasy and too oily, which is one of the reasons why I seldom do it. But this time it was quite close to success, so I posted it to share with you. I dare not say it's authentic, but I think it's delicious. "

Production steps:

Step 1: I spend 500g meat and cut it into 4 strips.

Step 2: just cut the garlic, pick and wash.

Step 3: pot the pork in cold water, add 2 tbsp cooking wine, boil for 15 minutes, turn off the fire, pour out the water and blood foam, and wash the meat.

Step 4: add cold water to the pot, add the washed meat again, add pepper, seasoning and ginger to cook.

Step 5: cook until the skin of the meat becomes transparent, and insert a chopstick easily. It will take about 20 minutes.

Step 6: cut the garlic into small pieces

Step 7: pour the lobster sauce directly on the cutting board and cut it into pieces.

Step 8: the red is pepper, the green is pepper, we are not particularly able to eat spicy, so more pepper, less pepper. If you like spicy food, you can adjust it by yourself. Cut the peppers into small pieces.

Step 9: one onion, peel, rinse with cold water and cut into pieces. Cut off the long beard, otherwise it's not easy to fry.

Step 10: take out the meat, rinse it in cold water and cut it into 2-3mm thick slices.

Step 11: cut all the meat into slices and put it in cold water.

Step 12: put the oil in the pan, heat the oil and stir fry the meat slices. 3 minutes.

Step 13: fried meat. At this time, part of the oil in the meat has burst out.

Step 14: after cleaning the pan, heat the pan to cool the oil, add the onion and stir fry until the onion is soft and water comes out.

Step 15: add lobster sauce, Douban sauce, sweet flour sauce, sugar, and chicken soup.

Step 16: add the sliced meat and let the sauce fully wrap the sliced meat. Because the onion was fried first, there was no paste at the bottom of the pot.

Step 17: add green and red pepper, stir well, add garlic, stir fry a few times, then out of the pot.

Step 18: stir well, then out of the pot. I love the taste of sweet pepper, so it's raw. I'm not tired of it.

Materials required:

Pork: 500g

Green pepper: 2

Red pepper: 1

Onion: 1

Garlic sprouts: a handful

Large material: 1

Chinese prickly ash: 1 teaspoon

Douchi: 1 palm

Bean paste: 1 tbsp

Flour paste: half bag about 20g

Ginger: 3 tablets

Sugar: 1 tablespoon

Cooking wine: 2 tbsp

Note: my pork is rectangular, so 500g is just cut into 4 pieces. Twice cooked meat, twice cooked meat, must be returned to the pot after the taste is right.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Gai Liang Ban Hui Guo Rou