Twice-cooked pork garlic bolt(suan miao hui guo rou )

Twice-cooked pork garlic bolt

Introduction:

"As the name suggests, it has to be cooked in one pot. According to my personal taste, the side dishes used are different. My favorite is to put garlic sprouts. In fact, the authentic Sichuan cuisine is not without garlic sprouts. But no matter which side dish is put down, it is a very correct meal."

Production steps:

Step 1: soak pork with water until there is no blood and the meat turns white.

Step 2: soak pork with water until there is no blood and the meat turns white.

Step 3: after the pork is cooked, let it cool slightly and slice it into thin slices. During the cooking process, slice the garlic sprouts, ginger and garlic petals for use.

Step 4: heat the pot, add very little oil, run the pot, so that the meat will not stick to the pot.

Step 5: stir fry the meat until it's curled, add ginger and garlic. Stir fry to get the fragrance.

Step 6: add cooking wine, bean paste, sugar and stir fry for a while.

Step 7: put in the root of the garlic seedling. When cutting the garlic seedling, cut the root and leaf of the garlic seedling into sections and open them. Stir fry for a while.

Step 8: finally put in the garlic leaves and chicken essence, stir fry evenly, you can get out of the pot.

Step 9: delicious, let's eat. Note: because Douban sauce is very tasty, it doesn't taste too heavy. Generally, it doesn't need salt and soy sauce.

Materials required:

Pork: 500g

Garlic sprouts: 5

Ginger: 1 yuan

Garlic: 5

Cooking oil: 1 tbsp

Cooking wine: 1 tbsp

Sugar: 1 teaspoon

Chicken essence: 1 teaspoon

Note: the meat must be boiled in water until it is 7 or 8 times cooked before slicing. It's very easy to cut.

Production difficulty: ordinary

Technology: explosion

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Suan Miao Hui Guo Rou