Classic Sichuan cuisine, a good dish for dinner(jing dian chuan cai xia fan hao cai hui guo rou )

Classic Sichuan cuisine, a good dish for dinner

Introduction:

"It's very popular in most Chinese restaurants, and there are few picky people who don't like it. The unique taste of fried or covered rice is always memorable, and you want to eat it again. It's also called Woguo meat. It's said that this dish used to be the main dish for the first and the fifteenth day of the first year in Sichuan. At that time, the practice was to cook white first and then stir fry. At the end of the Qing Dynasty, there was a Han Lin surnamed Ling in Chengdu. Because he was frustrated in his official career, he retired from his home and devoted himself to cooking. He changed the original cooked and stir fried pork to remove the fishy smell, steamed it in a sealed water proof container, and then fried it into vegetables. Because steaming for a long time to maturity, the loss of soluble protein is reduced, and the meat quality is maintained with rich and fresh flavor, original flavor and bright red color. Since then, the famous Jincheng long steamed double cooked pork has spread

Production steps:

Step 1: add Chinese prickly ash, ginger slices, scallion section, enough water to boil, add pork, cook until seven mature, remove.

Step 2: cool and slice.

Step 3: wash the garlic seedling, cut it into sections obliquely; cut the red pepper into rhombus pieces.

Step 4: heat the pan, add the pork slices and stir fry until the oil is in the shape of "lamp house".

Step 5: another pot, saute ginger and garlic.

Step 6: add Pixian Douban sauce and stir fry until fragrant.

Step 7: pour in the pork slices, cook in soy sauce and stir well.

Step 8: add a little sweet sauce and sugar to taste.

Step 9: stir fry garlic sprouts and red peppers until they are cut off and serve on a plate.

Materials required:

Streaky pork with skin: moderate amount

Garlic sprouts: right amount

Ginger powder: appropriate amount

Minced garlic: right amount

Red pepper: right amount

Scallion: right amount

Zanthoxylum bungeanum: 5-6 capsules

Cooking wine: a little

Soy sauce: 2 teaspoons

Pixian bean paste: 2 teaspoons

Douchi: 1 teaspoon

Sweet flour sauce: 1 / 2 spoon

Sugar: a little

Note: 1, cooking meat must be boiling water pot, in order to seal the water inside, into a dish to eat more moist. Before cooking, put ginger, scallion and pepper in the water to boil the flavor, and then put the meat into the boiling water. 2. Add sweet flour sauce, so that the taste is strong, the amount is not too much; second, add a little sugar, because the twice cooked meat should be slightly sweet, sweet flour sauce plays a strong role, sugar plays a thick role. 3. It's better to use the second knife of hind leg for the double cooked meat, which is the sharp piece of pork. If you can't buy it, you can have back leg meat or streaky pork.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jing Dian Chuan Cai Xia Fan Hao Cai Hui Guo Rou