Sichuan Cuisine: Double cooked pork(chuan cai hui guo rou )

Sichuan Cuisine: Double cooked pork

Introduction:

"Huiguorou" is a traditional way of cooking pork in Sichuan cuisine, which is also called woguorou in Western Sichuan. Every household in Sichuan can make it. 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:

Materials required:

Pork hind leg: 300g (with skin)

Hangzhou pepper: 100g

Ginger: right amount

Scallion: right amount

Old style: moderate

Pixian Douban sauce: right amount

Spicy Douchi: right amount

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Vegetable oil: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: medium spicy

Chinese PinYin : Chuan Cai Hui Guo Rou