Classic folk Sichuan cuisine - Guokui double cooked pork(jing dian de min jian chuan cai guo kui hui guo rou )

Classic folk Sichuan cuisine - Guokui double cooked pork

Introduction:

"Huiguorou is a famous Sichuan dish, also known as aoguorou and paogerou. It is a representative of Sichuan cuisine. There are many kinds of Guokui in Sichuan, and the one used for frying double cooked meat is usually white flour. There are two ways to make Guokui twice cooked meat. One is to cut Guokui into small pieces and add them directly to the twice cooked meat for stir frying. The other is to fry the small pieces of Guokui until crisp and yellow, and then add them for stir frying. The dried dishes are delicious, especially the Guokui. Because it is steeped with the flavor of double cooked meat, it tastes crispy and oily. The mellow taste makes people rush to eat Guokui and give up the meat. This dish is very popular among the people in Sichuan. It can be said that it is a household name. Almost every family can make it. It has strong Sichuan folk characteristics and is known as the classic of folk double cooked pork. To make double cooked pork, we usually choose the back leg meat (also known as sitting buttock meat, especially the two knife leg meat). No one in my family has ever eaten fat meat, so every time we stir fry the helmet double cooked pork, we always choose the relatively tender waist willow meat (also known as back willow meat), but we need to put more oil when we stir fry it. "

Production steps:

Step 1: prepare the main raw materials.

Step 2: after washing the meat, put it into a water pot, add a little ginger and pepper, cook until the meat is broken and taken out.

Step 3: cut the chilled meat into slices about 0.5cm thick.

Step 4: cut the green pepper to remove the seeds inside, wash it and cut it into slices or horse ear shape, then cut the garlic seedling into sections and ginger slices.

Step 5: cut the pot helmet in pairs, and then cut it into pieces about 2.5 cm in size.

Step 6: add proper amount of corn oil into the frying pan, and then put it into the pot helmet in several times. Deep fry it over medium low heat until crisp.

Step 7: fried helmet.

Step 8: add proper amount of corn oil into the pot, and stir fry the sliced meat until the water is slightly collected.

Step 9: add ginger slices, cook with a little cooking wine and stir well.

Step 10: stir fry Pixian Douban and color it.

Step 11: stir fry until the meat is red and bright, and the watercress have no raw taste.

Step 12: add Douchi and sweet sauce and continue to stir fry until fragrant.

Step 13: stir fry the green pepper slices until they are cut off.

Step 14: add the garlic nodes and stir well.

Step 15: add the crispy pan helmet and stir well.

Step 16: add a little chicken essence, a little seasoning salt, stir fry evenly, and then load the pan.

Materials required:

Pork loin and willow: 285g

White noodles pot helmet: 2

Green pepper: 2

Garlic seedlings: 2

Corn oil: right amount

Cooking wine: a little

Prickly ash: a little (8)

Ginger slices: a little

Pixian Douban: moderate

Douchi: right amount

Sweet sauce: moderate amount (also known as sweet sauce)

Chicken essence: a little

Seasoning salt: a little

Note: Pixian Douban, Douchi and sweet sauce all have a certain degree of saltiness. You should pay attention to the amount of salt to avoid over saltiness. If you don't have garlic sprouts, you can also use the scallion Festival instead. These two are left over from making tofu, and I don't want to go downstairs to buy them. I'll fry them in it, a little less ha. In addition, don't put soy sauce in wok helmets. Only in this way can you make the dishes dry and delicious.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Jing Dian De Min Jian Chuan Cai Guo Kui Hui Guo Rou