Twice-cooked pork(hui guo rou )

Twice-cooked pork

Introduction:

"Huiguorou is a traditional dish of 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, it has always been regarded as the top of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of it. When making the double cooked meat, you should pay attention to the fact that when the oil in the hot pot reaches 40% of the temperature, you can put the meat to boil. Cut meat, put for a while, meat will stick together, if you want to fry, easy to separate fat and thin, if you let the meat to stick to the oil to open, their own dispersion, and easy to cause the next coke on greasy, uneven suffering, therefore, the soup to keep a certain temperature, meat on a certain amount of water, but also to keep the meat tender and soft. Sichuan people call it Woguo meat. In cooking, there is no "boil" method. It integrates the four methods of frying, exploding, frying and frying, so that the cooked dishes have the flavor characteristics derived from the four methods. Generally speaking, it is a taboo to cook. When the cold pot is hot enough, the oil temperature is too high, the raw oil is cooked, the oil fumes are too heavy, and the cooking is fried into the dishes, which greatly destroys the original flavor of the dishes. Therefore, when the pot is hot, you should put in the cooked oil to make the double cooked pork. Some people are afraid that the oil is too heavy, so they simply don't put in the oil, and directly put the cut pork into the pot to stew. In this way, the oil is not heavy, but the meat is also dry and charred, and it is difficult to melt the residue in the mouth, so there is no soft and delicate smell in the dry flavor of the double cooked pork. In fact, if you think the oil is too heavy, pour out some of it before adding ingredients and seasoning. "

Production steps:

Materials required:

Hind leg meat: 500g

Onion: half

Green pepper: 1

Red pepper: 1

Bean paste: 1 tablespoon

Cooking wine: 1 teaspoon

Sugar: 1 teaspoon

Salt: a little bit

Scallion: right amount

Ginger: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Hui Guo Rou