Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

"In Sichuan cuisine, it's one of my favorite dishes. There are ten ways to go to ten restaurants, and each has its own flavor. It is said that people in Sichuan have to be able to cook double cooked pork. As a traditional Sichuan dish, it has a very important position. Today, I'd like to make this classic Sichuan dish, using the traditional method. "

Production steps:

Step 1: raw material: pork, can also be used after the hip pork, commonly known as two knife meat.

Step 2: raw materials: green and red pepper, green garlic, Douchi, Pixian Douban sauce.

Step 3: put the meat in cold water, bring to a boil over high heat, cook until the meat is just cooked, and then cut it into thin slices when it is cold.

Step 4: put the meat in cold water, bring it to a boil over high heat, cook it until it is just cooked (chopsticks can penetrate the blood free water), and cut it into thin slices when it is cold.

Step 5: from the oil pan, under the meat stir fry.

Step 6: when the meat comes out of oil, stir well with Pixian bean paste

Step 7: add chopped Douchi and stir fry until fragrant.

Step 8: add green pepper and red pepper, stir fry until green

Step 9: finally, add garlic and stir fry until fragrant.

Step 10: finally, add sugar, chicken essence seasoning can be out of the pot.

Materials required:

Pork: 400g

Green pepper: 2

Garlic: 200g

Red pepper: 2

Pixian bean paste: 2 teaspoons

Douchi: 10g

Sugar: 5g

Chicken essence: appropriate amount

Peanut oil: right amount

Note: 1, the meat to be cut thin point to roll up. 2. When cooking meat, you must put cold water into the pot. You can put ginger slices, green onions and cooking wine in the pot to remove the fishiness. 3. Add ingredients in order.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hui Guo Rou