Double cooked pork with green garlic
Introduction:
"Among the major cuisines, Sichuan cuisine is outstanding, broad and profound, and Cantonese cuisine must be courteous. In the blooming Sichuan cuisine, there is always a non crown king's dish, he is the double cooked pork! Because no one said it was the king of Sichuan cuisine. Many people may think that it's just ordinary. As a Sichuanese, I can tell you responsibly that it's because you haven't eaten real huiguorou. In fact, due to local differences and changes in eating habits, the materials, ingredients, seasonings, and processing techniques of the meat are far different from those in the legend. Of course, I'm not against change, and I've been looking for small modifications to keep pace with the times for many dishes. What I want to express is that the real double cooked meat is very particular about its appearance, color, aroma, taste and taste. Any problem is a failure. "
Production steps:
Materials required:
Streaky pork: moderate
Garlic seedling: appropriate amount
Douban: moderate
Dried Douchi: right amount
Soy sauce: right amount
Salt: right amount
Sugar: right amount
Cooking wine: moderate
Scallion: right amount
Ginger: right amount
Garlic: right amount
Zanthoxylum bungeanum: right amount
matters needing attention:
Production difficulty: ordinary
Technology: stir fry
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Qing Suan Hui Guo Rou
Double cooked pork with green garlic
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