Sichuan style double cooked pork(chuan wei hui guo rou )

Sichuan style double cooked pork

Introduction:

"The characteristics of double cooked meat are 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, it's really delicious. It's scorched and fragrant, with apricot abalone mushroom, carrot and green pepper. The color is bright and eye-catching. You can't eat it if you don't want to! "

Production steps:

Step 1: prepare materials, pork, Pleurotus eryngii, green garlic, green pepper, etc

Step 2: cook the pork for about 20 minutes, prick it thoroughly with chopsticks, take it out and cut it into thin slices

Step 3: wash all kinds of materials, slice, chop onion, ginger and garlic

Step 4: put oil in the frying pan, then stir fry the meat until golden on both sides

Step 5: put the fried meat on the plate

Step 6: saute the remaining oil of fried meat with scallion, ginger and garlic

Step 7: add Pixian Douban sauce and stir fry

Step 8: add carrot, green pepper and Pleurotus eryngii successively

Step 9: add the sliced meat, stir fry evenly, add a little soy sauce sugar, continue to stir fry

Step 10: add the garlic sprouts, stir fry, and then take out the pot

Step 11: load the dish. The light is dark at night. The shooting effect is not very good, but you can still see the bright color

Materials required:

Pork: 200g

Garlic: right amount

Carrot: right amount

Pleurotus eryngii: right amount

Pixian Douban: moderate

Green pepper: right amount

Soy sauce: moderate

Sugar: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Note: 1, pork should choose three layers of sweet, 2, Pixian Douban sauce itself has a salty taste, salt should be appropriate, or not

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chuan Wei Hui Guo Rou