Double cooked pork with soy sauce and pepper(dou chi jian jiao hui guo rou )

Double cooked pork with soy sauce and pepper

Introduction:

"It's just Sunday. My husband helps to cook at home, so I can take the opportunity to be lazy. Today, I especially want to eat double cooked meat. My husband went to the supermarket and bought a piece of fresh back leg meat with four fat, six thin, six wide and three fingers. Double cooked meat is a traditional Sichuan dish, which can be made by every family. However, my husband doesn't often cook this dish, so I teach him how to draw gourd. It tastes delicious and is a good dish for dinner. When we cook this dish, we often like to boil the meat in cold water, which is good for removing blood stains. But it's different to make double cooked meat. You have to go under the boiling water to seal the water inside, and the finished dish will taste more moist. When frying, if you use rapeseed oil, it can match with the meat better. Huiguorou has a reputation as the first dish of Sichuan cuisine. When it comes to huiguorou, people unconsciously think of Sichuan cuisine. This dish is one of them. It tastes dry and spicy, and has a unique style. "

Production steps:

Step 1: put the pork into a cold water pot and cook until it is 9 mature. Turn off the heat and soak the pork in the original soup until it is cooled

Step 2: cool the hind leg meat thoroughly, then take out and slice it

Step 3: cut scallion and ginger into pieces

Step 4: slice balsam pear obliquely

Step 5: cut the hot pepper into sections

Step 6: heat the frying pan without oil, cut the hind leg meat directly, explode the oil out of the hind leg meat, and put it in the pan

Step 7: pour out the excess oil in the pan, leave a little oil, add Pixian Douban sauce, dried Douchi, ginger and onion, and stir fry

Step 8: after frying out the flavor, put the hot pepper into the stir fry

Step 9: return the hind leg meat to the frying pan and stir evenly

The tenth step: turn the old soy sauce half spoon and the cooking wine 1 spoons into the pan and stir fry evenly.

Step 11: pour the bitter gourd slices into the pot and stir fry evenly. Adjust the salt as needed.

Materials required:

Pork hind leg: 300g

Scallion: right amount

Pixian bean paste: 1 teaspoon

Balsam pear: moderate amount

Pepper: right amount

Douchi: right amount

Ginger: right amount

Sugar: right amount

Old style: 1 spoonful

Salt: right amount

After boiling, slice the meat again. 2. The time of frying oil depends on personal preference. If you like soft glutinous, it will be shorter. If you like dry flavor, it will be longer. I can fry it more dry flavor. 3. Both dry Douchi and soy sauce have salty taste. Whether you need salt depends on the taste

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Dou Chi Jian Jiao Hui Guo Rou