Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

"It's autumn. Let's make a dish of double cooked pork and stick it with autumn fat. I usually choose pork hind legs or pork, this time I choose pork neck, crisp and tender, fat but not greasy. It's worth a try to make double cooked pork with pork neck

Production steps:

Step 1: prepare the materials

Step 2: add cooking wine, ginger, salt, scallion and pork into the water, bring the water to a boil, turn the heat down and cook for 30 minutes, then remove

Step 3: soak the cooked pork in cold water until completely cool

Step 4: slice the chilled pork and cut garlic into sections

Step 5: heat the wok, add cooking oil, ginger slices and red oil bean paste, stir fry until fragrant

Step 6: add the diced Douchi and stir fry until fragrant

Step 7: add sliced pork and stir fry

Step 8: after the pork is fried with oil, add green garlic, stir fry with soy sauce and chicken essence until the green garlic changes color, then put it on the plate

Materials required:

Pork neck: 400g

Garlic: 2

Cooking oil: 1 tbsp

Red oil bean paste: 2 tbsp

Salt: 5g

Douchi: about 20 pieces

Ginger slices: 10 slices

Soy sauce: moderate

Chicken essence: appropriate amount

Scallion: right amount

Note: 1, pork slice as far as possible, 2, Douban sauce, soy sauce, Douchi, chicken essence, etc. all contain salt, do not fry meat without salt

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hui Guo Rou