Double cooked pork(chuan cai hui guo rou )

Double cooked pork

Introduction:

"Huiguorou is a traditional way of cooking pork in Sichuan cuisine, which can be made by every household in Sichuan. 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: add water, ginger and star anise to the pot, bring to a boil, then add pork, cook until it is mature, remove and cool.

Step 2: cut the meat into thin slices, cut the pepper into sections, and chop the onion, ginger and garlic.

Step 3: heat the pan and stir fry the meat.

Step 4: add the bean paste and stir fry until red oil comes out. Roll the meat into a nest. Add the wine and add the sweet flour paste.

Step 5: add onion, ginger and garlic.

Step 6: put the pepper section, stir well, add a little soy sauce, and finally add chicken essence.

Materials required:

Pork rump: 100g

Green pepper: 3

Red pepper: 1

Bean paste: 2 teaspoons

Sweet flour paste: 1 teaspoon

Soy sauce: moderate

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Garlic: right amount

Chicken essence: appropriate amount

Oil: right amount

Note: 1, choose fresh meat, boiled meat after the water to put meat. The cooked meat should be cold before cutting, otherwise it is fragile. 2. Taste the saltiness of watercress to determine the amount of salt. Generally, watercress sauce is very salty, sometimes without salt. 3. The sweet flour paste was diluted with 1:2 water and then reused.

Production difficulty: unknown

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Chuan Cai Hui Guo Rou