[double cooked pork](hui guo rou )

[double cooked pork]

Introduction:

"Huiguorou has always been regarded as the first and incarnation of Sichuan cuisine. When it comes to Sichuan cuisine, it must be thought of as huiguorou, which is one of the must order dishes in Sichuan restaurants and is very popular with diners. The so-called back to the pot, is to cook again, that is, the meat cooked, cool slices, and then back to the pot cooking. It is characterized by unique taste, bright red color, fat but not greasy. Today's double cooked meat is an improved version, which takes care of the taste of the old people and saves the spicy flavor. The flavor remains the same. "

Production steps:

Step 1: raw materials are ready;

Step 2: wash the pork and put it into the pot, add some water, pour in cooking wine, add ginger slices and cook until it is easy to pass through with chopsticks;

Step 3: in the interval of cooking, clean the garlic seedlings, cut into sections, shred the ginger, and mince the garlic;

Step 4: after the pork is cooked, soak it in cold water and cut it into thin slices;

Step 5: heat the oil in the pan, stir fry the garlic until fragrant, add the sliced meat and stir fry until the sliced meat is rolled up;

Step 6: add sugar, cooking wine, soy sauce, soy sauce, oyster sauce quickly stir fry;

Step 7: put in the garlic sprouts and continue to stir fry until the garlic sprouts are broken;

Step 8: add salt and chicken essence to taste;

Step 9: take out the pan.

Materials required:

Pork: 250g

Garlic sprouts: 100g

Garlic: 10g

Ginger: 10g

Cooking wine: 1 teaspoon

Raw soy sauce: 1 teaspoon

Soy sauce: 1 / 2 spoon

Sugar: 1 / 3 spoon

Oyster sauce: 1 / 2 spoon

Chicken essence: a little

Salt: right amount

Note: 1, cooking meat to seasoning, put ginger, garlic, pepper, cooking wine, etc. can lead to meat flavor, can also go fishy; 2, hot meat, knife is difficult to even, cold meat, fat and thin easy to break, put the picked up meat in cold water immersion, while the cold inside hot knife is the best; 3, master the fire is the key to the pot meat. Stir fry the meat slices with medium heat, add the ingredients and change the high heat, then you can stir fry the rolled meat slices.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hui Guo Rou