Double cooked pork with pickles(pao cai hui guo rou )

Double cooked pork with pickles

Introduction:

"Huiguorou is the main dish of Sichuan people's tooth Festival on the first and the fifteenth day of junior high school. Home practice is to cook first and then fry the majority. The addition of pickles makes this home-made stir fry taste salty, sour and slightly spicy, crispy in taste, bright in color, pungent in fragrance, sobering up and greasy, and appetizing. Pickled sauerkraut is made by my wife. It tastes hot and sour. It's fried with pork. It's a simple home cooked dish. It can make you feel the warmth and taste of home. Are you homesick? Add a bowl of rice and eat pickled pork

Production steps:

Step 1: put the pork hind legs into the pot, bring to a boil for about 20 minutes, poke through the meat with chopsticks, and soak the meat in the original soup until cool

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

Step 3: cut off the scallion and slice the garlic

Step 4: soak pickled cabbage and cut into thin strips, pickled pepper and cut into sections

Step 5: place the pan on the fire, add oil and heat to 50%

Step 6: add onion and garlic and saute until fragrant

Step 7: put in the cold meat

Step 8: add half a teaspoon of soy sauce and sugar

Step 9: add pickled sauerkraut and pickled pepper, stir well, then add chicken powder before leaving the pot

Materials required:

Pork hind leg: 200g

Sugar: right amount

Chicken powder: right amount

Pickled pepper: right amount

Oil: right amount

Scallion: right amount

Soy sauce: moderate

Sichuan pickles: moderate

Note: Boil the back leg meat in boiling water, cool the original soup and slice it again

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pao Cai Hui Guo Rou