Double cooked pork slices (essence version)(hui guo rou jing hua ban )

Double cooked pork slices (essence version)

Introduction:

"Children who don't like meat will also love this dish ~"

Production steps:

Step 1: put the meat in cold water, put cooking wine, ginger slices and scallions into the fire, bring to a boil, and cook until the meat is just cooked (chopsticks can be used to penetrate the blood free water).

Step 2: cool the pork with cold water and slice it. Cut the green pepper and red pepper into diamond shaped slices.

Step 3: pour a small amount of oil into the pan, stir fry the streaky pork. When the meat is a little rolled, stir fry Pixian Douban sauce, ginger, garlic and Douchi until fragrant.

Step 4: pour a small amount of oil into the pan, stir fry the streaky pork. When the meat is a little rolled, stir fry Pixian Douban sauce, ginger and garlic, Douchi and pepper until fragrant.

Step 5: add green pepper and red pepper, stir fry until green.

Step 6: add garlic and stir fry until fragrant.

Step 7: add appropriate amount of sugar, chicken essence and soy sauce to make seasoning.

Materials required:

Pork: 200g

Green and red pepper: 150g

Garlic sprouts: 100g

Ginger: 20g

Scallion: 10

Garlic: 10

Douchi: right amount

Pixian Douban sauce: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Soy sauce: moderate

Chicken powder: right amount

Zanthoxylum bungeanum: right amount

Note: 1, when cooking pork, put cooking wine and ginger onion is to go fishy (best put green onion). 2. Cut the meat evenly. 3. Pixian Douban sauce is salty. You can stir fry it with soy sauce instead of salt.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hui Guo Rou Jing Hua Ban