Spicy double cooked pork with lees(zao la hui guo rou )

Spicy double cooked pork with lees

Introduction:

"When it comes to double cooked meat, you must think of Sichuan cuisine. Yes, it's a classic Sichuan dish. However, it's not only Sichuan cuisine, but also Guizhou cuisine. However, the popularity of Guizhou cuisine is much lower than that of Sichuan cuisine. Sichuan style and our Guizhou style are both made of two layers of pork. The difference is that we must put Pixian Douban in Sichuan style, and we must put Guizhou's special bad pepper in Guizhou style. If we don't have this bad pepper, we won't call it Guizhou style. Every time I eat twice cooked pork, I always think of an old classmate. This classmate is the one who has been a classmate for the longest time in my student career. We have a class from nursery school. Kindergarten, primary school and junior high school are all in the same class. Even in senior high school, different classes are still in the same school. Often children's shoes may notice that when I was a child, I was very annoying in eating. I didn't eat twice cooked meat before junior high school. The first time I ate twice cooked meat was at my classmate's home. My classmate's family lived in the family area of our junior high school. I don't remember whether it was the second or the third day of junior high school, but I remember that it was the noon of the first day of the winter vacation. On that day, a group of US helped the class teacher to sort out the score sheet. It was a little late, and their meals were all on the table. We are not shy children. We don't care what we eat Hot, the students' parents watching, always afraid of not enough to eat, but also constantly on the kitchen to our family dishes, the home can do all for us to do, and finally reserved for the evening to do the pork to us fried a large portion of double cooked pork, this double cooked pork came up, immediately robbed of only a little bit, I looked anxious, quickly also clip a piece, did not carefully look at the entrance, really It's delicious. It's soft and glutinous, but not greasy. When I wanted to clip it again, I would have been robbed. Since then, every time I went to this classmate's home for dinner, I would always ask if there was any double cooked meat. Several times his mother made it specially for us, and every time it was delicious. Even now that we are far away from each other and call occasionally, I will still refer to his family's huiguorou. In this way, it can be regarded as a dish with special feelings in my heart, but I seldom do it. But my family's leaders love to eat double cooked meat, not only double cooked meat, but also stewed meat, button meat, braised meat, as long as it's fatty meat. But in our family, not to mention the second layer meat, streaky meat with fat, I rarely do lean meat, which can not stop people's love for fat. If they can't eat it at home, they will steal it. Even if I repeatedly emphasize eating less meat with fat, they will eat it as they please. Well, there's something wrong with this year's physical examination. The doctor of B-ultrasound directly pointed to the screen and told him that there are so many white flowers, so that he can eat less meat, especially fat meat. Now people pay attention to it, control diet, strengthen exercise and so on. It's really effective in half a year, and the stomach is quite small. Of course, we also made an agreement, that is, the family should eat meat with fat once every three months, and he should not eat it outside the rest of the time. In fact, the three-month appointment arrived as early as August. The leader pretended to forget without mentioning me. I thought he also forgot. Who knows, they didn't forget at all. They have been waiting for me to mention it. Seeing that I haven't moved, they can't help but ask for back cooked meat under the pretext of asking for an exam. They also said that if they can't eat back cooked meat before the exam, it will affect his performance in the exam. NND, even this kind of reason has been put forward to me. If I really don't do well in the exam, I won't be the culprit. I'll leave some trouble behind. I'll make this "spicy double cooked pork" in the days before the exam at the end of September. After eating, people say that if you are satisfied, just be satisfied. Give me a good test, or I'll be too sorry for my colorful meat. [about Zao Pepper] Zao Pepper, also known as sour pepper, is a common condiment in Guizhou. Almost every household in Guizhou has a pot, which is used to make sour pepper. Every September, when fresh red peppers come on the market, people buy them in large baskets. They are thick and not too spicy. After cleaning and removing the pedicels, they chop them together with fresh peeled ginger and peeled garlic. In the early years, when they made bad peppers, they cut them by themselves. Now they use tools similar to meat grinder to make them. In the vegetable market, there are stalls for grabbing peppers, and they do it every year When Baijiu is hot, their business will be very good. They will queue up for chili peppers every day. It's very spectacular. After the pepper is ready, go home and add salt and liquor to mix well, then put it in a special pot and seal it up, then you can eat it in more than 10 days. In the process of making bad pepper, you can't stick raw water and oil, otherwise bad pepper will bloom for a long time. Do you know that this bad pepper can be made once a year in September, and it will be enough to eat for a year. The prepared chili peppers are bright red in color, fragrant, spicy and fresh, spicy and sour. Guizhou people especially like them for their unique flavor of fragrance, spicy, fresh, sour, tender, salty and crispy. They are suitable for all ages. They are indispensable in Guizhou cuisine. We make "fish flavored shredded pork", "fish flavored eggplant", "bad spicy hairtail", "bad spicy Crispy Fish" and "Guizhou flavored double cooked pork"“ When it comes to dishes such as "fish wrapped leek" and "quelu rice", the bad pepper is the soul. It is often used in making cold dishes and dipping in water, and even in making pickles. We can see the importance of pepper in Guizhou Province. "

Production steps:

Step 1: wash pork, wash garlic, cut into sections, slice ginger, wash star anise and set aside;

Step 2: cold water pot, under the pork, ginger and star anise;

Step 3: open fire and cook until the chopsticks can be easily inserted into the pork, turn off the fire and clip out the pork;

Step 4: put the pork under the tap and rinse it with cold water;

Step 5: after the pork is cooled, slice it;

Step 6: heat the frying pan without oil, and then add pork;

Step 7: saute pork with oil until the meat is curled, and remove the excess oil;

Step 8: add lees, pepper and garlic, stir fry evenly;

Step 9: stir in salt and soy sauce to get out of the pot.

Materials required:

Streaky pork: moderate

Garlic sprouts: right amount

Star anise: a little

Jiang: a little

Guizhou bad pepper: moderate

Soy sauce: moderate

Salt: right amount

Note: 1. It's better to use two layers of meat, I won't recognize it, so I can only buy streaky pork; 2. It's better to scrape the skin of streaky pork after it's cooked, so as to remove the fishy smell; 3. Cook the meat in cold water, and then flush cold water after it's cooked, so that the streaky pork is soft, waxy and not greasy; 4. Garlic sprouts must be available, so that it's good to fry.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Zao La Hui Guo Rou