Pickled double cooked pork(mi zhi yan cai hui guo rou )

Pickled double cooked pork

Introduction:

"Huiguorou" is a traditional way of cooking pork in Chinese Sichuan cuisine, which is also called woguorou in Western Sichuan. Every household in Sichuan can make it. It is characterized by unique taste, bright red color, fat but not greasy. The so-called "back to the pot" means to cook again. As a traditional Sichuan dish, the position of "double cooked pork" is very important in Sichuan cuisine. It is often used as the first choice in the grading examination of Sichuan cuisine. Home made is also very simple and fast, is a meal of delicacies! (the production site of this dish is provided by Chengdu Shuimu Huating.) (expand)

Production steps:

Step 1: cut the garlic sprouts into 8cm sections with a knife. Tap the head of the garlic sprouts with a knife to make the flavor stronger.

Step 2: it's suggested that you freeze the streaky pork first, and then cut it after it's frozen hard. It can be cut very thin, and it's not easy for the streaky pork to scatter.

Step 3: Pack pork, garlic sprouts and pickles separately. Pickles can be bought and washed with clean water. First, impurities can be washed away. Second, some pickles have a lot of salt, and excess salt can be washed away by washing. After washing, dry the pickles by hand and put them into a bowl.

Step 4: Douban sauce, spicy sauce and sea pepper noodles should be put into a bowl according to personal taste.

Step 5: add sweet flour sauce, sugar and salt into the sauce bowl

Step 6: put 1000ml oil in the pot and heat it to 80%

Step 7: put the pork slices into the hot oil pan and stir fry quickly

Step 8: when you see the color changing and hardening of the pork slices, turn over the whole pot, fill the pork slices with a colander and drain the oil.

Step 9: the remaining oil in the pot is hot. Turn the fried pork slices into the pot.

Step 10: turn the seasoning prepared in advance in steps 4 and 5 into the pot and stir evenly

Step 11: under the garlic segment (first under the head, then under the leaves) as the saying goes: raw onion cooked garlic, garlic must be fried before eating.

Step 12: add the pickles and stir fry a little

Step 13: take the pot and serve

Materials required:

Pork: 250g

Garlic seedling: 150g

Farm pickles: 50g

Sweet flour sauce: 20g

Pixian bean paste: 20g

Noodles with sea pepper: a little

Laoganma spicy sauce: a little

Salt: a little

A little sugar: right amount

Precautions: 1. Pat and slice the garlic sprouts to make the smell stronger; 2. Slice the pork after it is frozen; 3. Cut the pork as much as you want, and then return to the pot after it is oiled to control the amount. Traditional double cooked meat is cooked and then fried. For families with a small number of people, they don't want to have less trouble, but they have to eat several times if they have more. And then directly over oil, meat will not explode oil, cooked pork and then back to the pot, Aoyou process is very painful - too much oil!! This method makes the double cooked pork taste more fragrant and has less oil!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Mi Zhi Yan Cai Hui Guo Rou