Stir fried double cooked pork
Introduction:
"I remember when I was a child, I don't know why I especially hated eating fat meat. Whenever there was a little fat meat in the bowl, I would remove them from the bowl as mercilessly as I would treat the enemy. When I grow up, it's not from when I suddenly found that I began to like fat meat, especially the fat and thin pork. But at that time, I fell in love with a guy named smelly beauty. In order to keep slim and fat, we can only turn a blind eye to them and avoid them. Later, that is, today, although the enthusiasm for fat has increased, but it encountered the so-called "three high" prevailing era. As we grow older, health has become the most admired thing in our minds. Therefore, we can only taste fat and have a clear distinction. Fat, no matter how you look at me in the plate, but I'm destined to continue to stay away from it after the intersection. The so-called predestined relationship, is it such a helpless feeling? Although I have to keep a distance from fat, I still can't live without it. And then: "if you see someone's resentment, it will rise as long as you don't have any complaints at home for two days." Today, I made this double cooked meat. Someone was as excited as a holiday. A plate of meat and a meal were swept clean. But I can only choose some pepper and garlic moss to make a tooth beating sacrifice. It's really the same pot with different lives, which makes people envious and jealous! "
Production steps:
Materials required:
Streaky pork: moderate
Color pepper: 4
Garlic moss: 7
Garlic seed: 4
Ginger: 5 pieces
Shallot: root
Zanthoxylum bungeanum: 20
Star anise: 1
Oil: right amount
Salt: right amount
Soy sauce: moderate
Sugar: right amount
Pixian Douban: 2 teaspoons
Douchi: how many
Homemade chili oil: right amount
matters needing attention:
Production difficulty: ordinary
Technology: explosion
Production time: half an hour
Taste: medium spicy
Chinese PinYin : Xiao Chao Hui Guo Rou
Stir fried double cooked pork
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