Double cooked pork with cabbage(juan xin cai hui guo rou )

Double cooked pork with cabbage

Introduction:

"Double cooked pork is a very popular dish, and the click through rate in restaurants is not generally high, so I won't introduce it more. It's also delicious to stir fry the double cooked pork with cabbage

Production steps:

Step 1: pot the pork in cold water, add onion, ginger and cooking wine, cook until the chopsticks are used to plunge in, and there is no blood water flowing out.

Step 2: take out and cool, then cut into 2-3mm thick pieces.

Step 3: tear the cabbage into slices, cut the pepper and millet into oblique slices, slice the onion and garlic, and chop the lobster sauce.

Step 4: add a little oil in the pot, stir fry the pork slices with small heat, and take part of the oil.

Step 5: stir fry the sliced meat until yellowish, then stir fry with onion and garlic until fragrant.

Step 6: add the chopped Douchi and stir fry until fragrant.

Step 7: add 1 tbsp Pixian Douban and stir fry the red oil.

Step 8: turn to high heat, add cabbage and stir fry until soft.

Step 9: add appropriate amount of sugar and salt, add pepper and millet pepper, stir fry until broken.

Materials required:

Streaky pork: moderate

Cabbage: moderate

Pepper: right amount

Millet pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Douchi: right amount

Pixian Douban: moderate

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Note: 1, pork in cold water pot can fully boil out the dirt, add cooking wine can give meat to smell. 2. Don't cook the meat too long, or it will break easily when frying. Cook until no blood flows out. 3. Chopped lobster sauce makes it easier to stir fry. 4. Stir fried pork will be part of the oil Sheng, can make the dish less greasy. 5. When frying Douchi and Pixian Douban, keep the heat low to avoid paste. 6. Pixian Douban is salty. Please consider it when adding salt.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Juan Xin Cai Hui Guo Rou