Sichuan cuisine and double cooked pork(chuan cai hui guo rou )

Sichuan cuisine and double cooked pork

Introduction:

"Huiguorou" is a traditional way of cooking pork in Sichuan cuisine, which is recognized as the representative of Sichuan cuisine. The so-called "back to the pot" means that pork is boiled in water and then cooked in the pot again. The ingredients used are not high-grade. They are typical home dishes and common people dishes. This dish is characterized by unique taste, bright red color, fat but not greasy. PS: Hong Kong's Lee Kam Kee's "selected veteran soy sauce" really heavy color... "

Production steps:

Step 1: remove the pedicels and seeds of green pepper and cut into slices; wash the garlic seedling and cut it into 3-4cm long segments obliquely; wash the scallion and cut it into 4cm long segments; peel the ginger and cut it into slices;

Step 2: add water to the soup pot, add 2 tbsp Huadiao wine, ginger slices, scallion and star anise, bring to a boil over high heat, add the streaky pork, turn to low heat, and cook for 30 minutes until it is ripe;

Step 3: wash and drain the pork with cold water after it is fished out, and cut it into 5 cm long, 3 cm wide and 3 mm thick slices after cooling;

Step 4: add a little salad oil to the frying pan until it is 50% hot. Add the pork and stir fry quickly;

Step 5: add Pixian Douban and sweet flour sauce when the fat is out of oil, stir fry the flavor and color it;

Step 6: add green pepper and garlic seedling to stir fry well, add 1 tbsp Huadiao wine, soy sauce, salt and chicken essence to taste;

Step 7: stir fry the green pepper and garlic until done.

Materials required:

Pork with skin: 500g

Green pepper: 2 (150g)

Garlic sprouts: 2 (80g)

Scallion: half a tree (40g)

Ginger: 1 piece (20g)

Star anise: 3 (4G)

Cinnamon: 3G

Shaoxing Huadiao wine: 3 tbsp (45ml)

Soy sauce: 2 tsp (10ml)

Pixian Douban: 1 tbsp (30g)

Sweet flour paste: 1 tbsp (30g)

Salt: 1 / 2 tsp (3G)

Chicken essence: 1 / 2 tsp (2G)

Note: 1. The best choice for streaky pork is 30% fat and 70% thin, which can be cooked the day before, and then put into the refrigerator for one day, and sliced the next day, so that the frozen meat can be cut more easily and taste better; 2. When cooking meat, we must master the amount of cinnamon, which will make the meat bitter, about 2 pieces of nail size; 3. Fat meat will get oily when heated, It's better to put less salad oil when frying meat to avoid being too greasy; 4. Because Pixian Douban, sweet sauce and soy sauce all contain salt, it's better to adjust the amount of salt according to personal taste.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Chuan Cai Hui Guo Rou