Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

As the name suggests, the meat should be cooked first and then fried into slices, which means "back to the pot". It is characterized by unique taste, bright red color, fat but not greasy. Huiguorou has always been considered as the first and incarnation of Sichuan cuisine. Even in the grading examination of Sichuan cuisine, huiguorou is often used as the preferred dish. Although there are all kinds of new Sichuan cuisine, the status of "huiguorou" has always been unshakable in my heart. This is the first Sichuan cuisine I learned. I'm very impressed. Today, I found that some of the pickled pork and garlic sauce were prepared in the refrigerator

Production steps:

Materials required:

Pork: 200g

Red pepper: two each

Garlic: right amount

Ginger slices: right amount

Garlic: right amount

Pixian Douban sauce: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Hui Guo Rou