Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

"Garlic stalk" is the flower of garlic. It is one of the vegetables that people like to eat. It is easy to be mistakenly written as "garlic stalk". Allicin and Allicin in garlic stalk can inhibit the growth and reproduction of Staphylococcus aureus, Streptococcus, dysentery, Escherichia coli, Vibrio cholerae and other bacteria. Allicin and Allicin in garlic moss can inhibit the growth and reproduction of Staphylococcus aureus, Streptococcus, dysentery, Escherichia coli, Vibrio cholerae and other bacteria. Garlic moss contains sugars, crude fiber, carotene, vitamin A, vitamin B2. Vitamin C, nicotinic acid, calcium, phosphorus, and other ingredients, which contains crude fiber, can prevent constipation. Garlic moss is rich in vitamin C, which can significantly reduce blood lipid, prevent coronary heart disease and arteriosclerosis, and prevent thrombosis. It can protect the liver, induce the activity of liver cell detoxification enzyme, and block the synthesis of nitrosamine carcinogens, so as to prevent the occurrence of cancer. Garlic moss contains capsaicin, its bactericidal ability can reach one tenth of penicillin. It has a good killing effect on pathogenic bacteria and parasites, and can play a role in preventing influenza, preventing wound infection and deworming. Garlic stalk can warm the middle and lower Qi, tonify deficiency and harmonize viscera. Garlic bolt is mainly used for frying, or as ingredients. Should not be cooked too rotten, in order to avoid capsaicin is destroyed, bactericidal effect is reduced. Auricularia auricula, also known as black fungus, light fungus. Mycological classification belongs to basidiomycetes, Auricularia, auriculariaceae. It is dark brown in color, soft in texture, delicious in taste, rich in nutrition, and can be vegetarian or meat. It not only adds elegant demeanour to Chinese dishes, but also nourishes blood and keeps the face, makes the skin ruddy and radiant, and can prevent iron deficiency anemia and other medicinal effects. The functions of Auricularia auricula are: Invigorating Qi and nourishing blood; moistening lung and relieving cough; anticoagulant; reducing blood pressure; anticancer; transporting blood. It can be eaten by the general population. Huiguorou is a traditional way of cooking pork in 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. 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. The hot pot meat fried with garlic sprouts and fungus is nutritious and delicious. It's very warm in autumn and winter_ ∩)O~”

Production steps:

Materials required:

Streaky pork: moderate

Garlic bolt: appropriate amount

Auricularia auricula: right amount

Onion and ginger: right amount

Pepper: right amount

Sweet flour sauce: right amount

Spicy Douchi: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hui Guo Rou