Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

Production steps:

Step 1: wash the streaky pork with skin and cut it into thin slices with a little width. Generally, you need to wash the streaky pork with water first. On the one hand, it can remove the fishiness, on the other hand, it is easy to slice it. Only when the streaky pork is fried with oil, it is easy for the lean meat to stick to the pot and break. Therefore, I omit the step of washing the streaky pork with water Cut into pieces, more tiring ha;

Step 2: cut the root and leaf of garlic seedling, slice garlic and ginger;

Step 3: cut red pepper and green pepper with oblique knife respectively;

Step 4: wash Auricularia auricula and remove the pedicel after foaming;

Step 5: put the sliced streaky pork with skin into the pot and fry it over medium heat to get oil; (be careful to splash oil in the process)

Step 6: when the meat is slightly charred, there is no need to fry the oil. Leave some oil and pour out the extra lard. (if the meat is fried too dry, it will taste hard.)

Step 7: add some soy sauce, soy sauce and a little water, cook for about 1 minute; (because the pork has skin, this step is also to make the taste not too hard.)

Step 8: shovel the meat to one side and saute the garlic sprouts, garlic slices and ginger slices on the other side;

Step 9: add Pixian bean paste and sugar, mix well, then add black fungus and stir fry;

Step 10: add chicken essence, red pepper and green pepper and stir fry for a while~

Materials required:

Streaky pork: moderate

Garlic sprouts: right amount

Garlic: right amount

Ginger: right amount

Red pepper: right amount

Green pepper: right amount

Auricularia auricula: right amount

Pixian Douban sauce: right amount

Sugar: right amount

Old style: moderate

Soy sauce: moderate

Chicken essence: appropriate amount

Note: * Pixian Douban sauce is salty. Therefore, the amount of raw soy sauce, old soy sauce and chicken essence with salty flavor should be well controlled~

Production difficulty: ordinary

Process: firing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Hui Guo Rou