Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

"Huiguo meat is bright, fat but not greasy. It is a famous dish in Sichuan cuisine. The so-called back to the pot, is the need for secondary cooking, it is because of this back to the pot, meat becomes particularly delicious and not greasy. It's not complicated to make the double cooked meat that almost everyone likes to eat, as long as you master several essentials. The first is to choose the best pork, delicious raw materials are the key; the second is to cook pork first, try to cook for a while, it is best to cook until chopsticks can be directly inserted into the skin of the meat; the third is to stir fry pork slowly until the oil is out; the fourth is to taste pork, Sichuan bean paste is indispensable. If you master the above basic essentials, everyone can make a good twice cooked pork. "

Production steps:

Step 1: prepare raw materials

Step 2: put proper amount of water into the pot, pour in a little cooking wine, and cook the pork

Step 3: cut the garlic seedling into small pieces, and smash the garlic part

Step 4: cut ginger into slices and pickled peppers into shreds (pickled peppers can add flavor, color and beauty, and red persimmon peppers can be used for those without them)

Step 5: cut the pepper into small pieces

Step 6: chop the bean paste

Step 7: cut the cooked pork into slices

Step 8: put a little oil into the pot and heat it to 50%. Stir fry the pork until the oil is separated

Step 9: add bean paste, sweet flour paste and soy sauce, and continue to stir fry

Step 10: add ginger and pickled pepper, continue to stir fry

Step 11: stir fry the peppers until they taste good

Step 12: stir fry the garlic until cooked

Step 13: out of the pot

Materials required:

Pork: 300g

Garlic sprouts: Four

Pepper: two

Red pickled pepper: Three

Ginger: one piece

Bean paste: right amount

Soy sauce: moderate

Peanut oil: right amount

Cooking wine: a little

A little: sweet sauce

Note: 1. Pork should be fried slowly over low heat; 2. Bean paste is better after being chopped; 3. Bean paste and soy sauce are salty, so no salt is added.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hui Guo Rou