[double cooked pork](hui guo rou )

[double cooked pork]

Introduction:

"When I was a child, my family was poor and I couldn't afford to eat meat, especially in the era when lean meat was more expensive than fat meat. Every festival, my grandfather only bought fat meat or brought a small amount of lean meat back, but I didn't feel good about it. In fact, I hate eating fat meat, but I can eat all that my grandfather brings to the table, because fat meat can really make a lot of delicious things: pork stewed noodles, meatballs, stewed soybeans, double cooked pork, Shaobai, longan, tangrou Among them, the double cooked pork is one of the necessary dishes in the festival. When I was in high school, my living expenses were limited, and I had to eat less every day. After a long time, I often had no appetite, so I always went back to the stir fry window to order a double cooked pork in a month. When I was in college, there was a village restaurant outside the school. I often had a rice set with double cooked pork and a rice set with shredded chives with my husband. I still have a lot of aftertaste. Now I cook at home every day, three meals a day. I often worry about what to eat next time. But most of the time, after consulting the whole family, if there is no final conclusion, everyone will default to "go back to the pot"

Production steps:

Materials required:

Pork: one piece

Green pepper: 1

Garlic sprouts: 1

Ginger: one piece

Garlic: right amount

Star anise: 2

Fragrant leaves: 2 pieces

Pixian Douban: moderate

Sugar: right amount

Cooking wine: moderate

Soy sauce: right amount

Pepper: right amount

Douchi: right amount

Chinese prickly ash: Several

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hui Guo Rou