Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

"Today, I bring you some improvements on the traditional method. The main points are as follows: 1. In terms of material selection, we use streaky pork instead of hind leg two knife meat to make the meat fat but not greasy, thin but not talented. 2. When cooking meat, star anise, Chinese prickly ash, green onion, ginger and red pepper are added to increase the aroma of meat. 3. Soak the cooked meat in the broth for 10 minutes to make it more delicious. "

Production steps:

Step 1: prepare pork.

Step 2: put pork in cold water, add onion, ginger, cooking wine, Chinese prickly ash and red pepper, bring to a boil and cook for 25 minutes.

Step 3: after cooking, soak the pork in the soup for 10 minutes.

Step 4: cut garlic seedling into sections and slice green pepper.

Step 5: cut the pork into 3 mm thick slices.

Step 6: prepare Douchi and Pixian Douban, chop Pixian Douban with a knife.

Step 7: add oil into the pan, heat the oil and stir fry the meat slices.

Step 8: add Pixian Douban, Douchi, sweet flour sauce, sugar, soy sauce and stir well.

Step 9: when the meat is cooked, add garlic sprouts, green and red peppers, and put them on a plate.

Materials required:

Pork: 400g

Garlic sprouts: right amount

Green and red pepper: moderate

Cooking wine: moderate

Sugar: right amount

Soy sauce: right amount

Sweet flour sauce: right amount

Pixian Douban: moderate

Douchi: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Onion and ginger: right amount

Note: Pixian Douban, Douchi and sweet flour paste all contain salt, so it is not suitable to put salt again.

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Hui Guo Rou