Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

"Huiguorou is a nine turn elixir of Sichuan people. Even if you are too hungry to scatter after a hard day's hard work, just come to a plate of double cooked meat and two bowls of dry rice, and wash the sliced meat and oil soup together. You will feel fresh and fresh. To Sichuan people, it's like old fire soup to Guangdong people. "

Production steps:

Step 1: wash and cut the garlic seedling into sections.

Step 2: put the streaky pork with skin into the pot and cook it.

Step 3: take out and cool, then slice.

Step 4: wash and tear Auricularia auricula into small pieces.

Step 5: Chop black soybeans.

Step 6: peel the ginger and cut it into shreds.

Step 7: add oil in a hot pan, add Pixian Douban, black Douchi and shredded ginger and stir fry to make a fragrance.

Step 8: add the sliced pork.

Step 9: stir fry until oil comes out.

Step 10: add the fungus.

Step 11: stir fry for 30 seconds.

Step 12: put in the garlic seedling section.

Step 13: add meijixian, salt, five spice powder and sugar.

Step 14: stir fry until the garlic sprouts are soft, pour in a little soup, stir well, and turn off the heat.

Materials required:

Pork with skin: 150g

Garlic sprouts: 75g

Dried agaric: 10g

Ginger: 10g

Black Douchi: 10g

Pixian Douban: 15g

White granulated sugar: 5g

Meijixian: 10ml

Salt: right amount

Peanut oil: 25ml

Wuxiangfen: 3G

Soup: right amount

Note: 1, when cooking meat, you can add some Baijiu in the pot to smell the flavor. 2. Make sure to use streaky pork with skin to make it authentic. 3. This dish should be stir fried. 4. The function of sugar is for freshness. Don't add too much.

Production difficulty: Advanced

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Hui Guo Rou