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

Double cooked pork with black bean sauce

Introduction:

"Huiguorou" is a home cooked dish in Sichuan. In the past, there was an old saying in the less affluent age, which was called "eat huiguorou at the tooth beating ceremony", which proved that huiguorou tastes delicious! "Double cooked meat" is really fragrant, and it tastes fat but not greasy. Every time I make double cooked pork, I prefer to stir fry it with Yongchuan Douchi. The strong flavor of Douchi adds a fragrance to the double cooked pork. It tastes more fragrant, ha ha! The main reason why "double cooked meat" is not greasy is that the meat is cooked eight times before slicing and then frying. Generally, the cooked meat will not be greasy. Today, I'm going to make this "fried pork with soy sauce" which I'm good at

Production steps:

Step 1: pork side cold underwater pot, which put onion, ginger, star anise, fragrant leaves, pot into the amount of rice wine to boil.

Step 2: boiled pork eight mature out, with chopsticks can not bleeding water, air cool through standby, the air cool pork cut into large slices.

Step 3: heat up the frying spoon, add a little oil, stir fry the streaky pork thoroughly, stir until the oil comes out, and then stir fry with Douchi and PI chili sauce.

Step 4: stir thoroughly, add ginger powder, cook in rice wine and soy sauce and stir well.

Step 5: stir fry well, add scallion and bamboo shoots, stir fry well.

Step 6: add pepper and red pepper and stir well.

Step 7: season with a little salt and chicken powder.

Step 8: stir well with high heat, add a few drops of vinegar and stir well.

Step 9: stir well and then take out the pot.

Materials required:

Pork: 300g

Pepper: one

Red pepper: 30g

Winter bamboo shoots: 40g

Scallion: 60g

Yongchuan Douchi: 15g

Pixian chili sauce: 10g

Soy sauce: 10g

Salt: 2G

Chicken powder: 2G

Vinegar: 20g

Star anise: 1 piece

Fragrant leaf: 1 piece

Note: this dish features: oily color, rich black bean flavor, smooth and tender meat, fresh and slightly spicy. Warm tips: 1. When the meat is cooked, it's cool enough to cut. It's not fragile and can be cut very thin. Whether the meat is peeled or not depends on your preference. It's better to cut the meat into larger pieces. 2. Fry the meat first, then add other seasonings. This kind of private Sichuan style stir fried pork with big spoon is ready. It tastes delicious and delicious, ha ha! For your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chi Xiang Hui Guo Rou