Double cooked pork with Agrocybe aegerita(cha shu gu hui guo rou )

Double cooked pork with Agrocybe aegerita

Introduction:

"Sometimes I really feel that I'm a very contradictory person. On the one hand, I'm cooking exquisite Western food before work, and on the other hand, I'm making the most traditional Sichuan food after work. If you think about it, I'm a person who will be very happy only when I do things related to food. It seems that in places outside Sichuan, Mapo Tofu is much more famous than huiguorou. I remember that when I worked in a Chinese restaurant in France, a Japanese couple came to eat. Unfortunately, our menu is only in Chinese and French, which are languages they don't understand. But when I see Mapo Tofu, it's like seeing a savior, so I order it decisively. Come on, these four words have been popular all over the country. But in Sichuan, it is absolutely the first dish of Sichuan cuisine. When eating out, everyone likes to order one. I still remember that once Lianshan Town, famous for its "double cooked meat", went to eat it. As soon as the boss saw six of us, he ordered a medium portion for us. One piece came up, and the plate was very big, but there were only six pieces in all. Each piece was as big as a slap, so it was really enough to eat the next one. In fact, the seasoning of this long-lasting Sichuan dish is not difficult, but it is the essence of Sichuan cuisine. Pixian Douban sauce, Deyang red soy sauce, Tongchuan Douchi, plus good pork rump and garlic sprouts in winter make your mouth water when you think about it. However, after years of development, the pattern of double cooked pork tends to be changeable, such as cake double cooked pork, lotus white double cooked pork and so on. This time, I added some tea tree mushrooms to the twice cooked meat, adding some food fiber which is less than the twice cooked meat, so as to balance the nutrition. "

Production steps:

Step 1: cook the pork in water, take it up and let it cool, then slice it.

Step 2: cut garlic seedling and erjintiao pepper into circles, and cut Agrocybe aegerita into inch segments.

Step 3: put a little oil in the pot (wet pot can be), add meat, saute until fragrant, and then oil out.

Step 4: add ginger slices and garlic slices.

Step 5: push the meat on one side of the pot, add Douban sauce and Douchi, stir fry the flavor and color.

Step 6: add the two gold pepper.

Step 7: add the tea tree mushroom and stir fry until eight mature.

Step 8: add the tea tree mushroom and stir fry until eight mature.

Step 9: add the garlic sprouts, and season with soy sauce.

Step 10: put the double cooked meat into the plate.

Materials required:

Pork: 300g

Agrocybe aegerita: 50g

Garlic sprouts: 50g

Two gold bar sea pepper: 50g

Pixian bean paste: 15g

Tongchuan Douchi: 10g

Ginger slices: 3

Garlic slices: 5 slices

Chinese prickly ash: 10

Dried pepper: 2

Note: 1. Do not stir fry garlic seedlings for a long time, otherwise the aroma will be lost. 2. Pork should choose rump tip meat, which can be cut thin enough after being cooked and completely cooled

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: spicy

Chinese PinYin : Cha Shu Gu Hui Guo Rou