Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

"I've been trying to make double cooked meat for a long time. Hey, I don't like fat meat. However, double cooked meat is an exception. It's a special dish. For the first time, I found that there are still many problems to be improved. Sure enough, practice is the best teacher. "

Production steps:

Step 1: get all the materials ready.

Step 2: slice the scallion, onion and carrot.

Step 3: slice green pepper, ginger, scallion and garlic.

Step 4: boil water in a hot pot, put pork, scallion, star anise and ginger slices into the pot, then add a little cooking wine and cook it over medium heat until just cooked (you can easily insert it with chopsticks).

Step 5: slice the cooked meat.

Step 6: heat the oil in a hot pot. When it is 70% hot, put the minced garlic in the pot and saute until fragrant.

Step 7: put the sliced pork into the pot and stir fry until the meat is slightly rolled.

Step 8: stir fry the remaining ingredients.

Step 9: add appropriate amount of bean paste.

Step 10: add chicken essence, stir fry evenly over high heat, and then put it on the plate.

Materials required:

Streaky pork: moderate

Green pepper: right amount

Onion: right amount

Scallion: right amount

Star anise: right amount

Ginger: moderate

Garlic: right amount

Shallot: moderate

Carrot: right amount

Bean paste: right amount

Sugar: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Cooking wine: moderate

Note: 1. Because the bean paste has salty taste, so I did not add salt. It's better to cook pork with chopsticks. 2. 3. The meat slice will taste better if it is thinned. I can't do it well, so I have to make do with it.

Production difficulty: simple

Technology: stir fry

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hui Guo Rou