Stir fried double cooked pork with chili(la jiao chao hui guo rou )

Stir fried double cooked pork with chili

Introduction:

"Sichuan people love to eat double cooked meat. When I was a child, I heard people praise my father's fried double cooked meat is delicious. Indeed, my father's fried double cooked meat is unique. Everyone who has eaten it will give a thumbs up. Now, my father has taught me the technology of frying twice cooked meat. It's not my boast that I've got the right inheritance. My fried twice cooked meat is also delicious, especially praised by my husband. Cut the crap and read the family recipe. "

Production steps:

Step 1: seasoning (forget to put pepper on it)

Step 2: put the skin of streaky pork into the iron pot, open fire, burn it into wax yellow, then wash it, boil it in cold water, and turn off the fire when chopsticks can poke into the skin.

Step 3: cut the meat into 4-5cm wide slices after cooling.

Step 4: shred the pepper and set aside.

Step 5: after the pot is hot, put the sliced meat directly into the pot.

Step 6: then add pepper, ginger, stir fry with medium and small fire; when frying out oil, add a few pieces of rock sugar, continue to stir fry.

Step 7: stir fry until the meat is micro rolled, add a small amount of soy sauce (mainly for coloring) until the meat is red and bright.

Step 8: then the meat from the pot, the pot left just fried meat when the oil.

Step 9: if there is enough oil in the pot, you can put Pixian Douban and Dougu into the pot without putting oil (if there is less oil in the pot, you can put some oil appropriately).

Step 10: stir fry Douban and Dougu in high fire.

Step 11: then return the meat to the pot and stir fry. Finally, stir fry the chilli for a few times, add green onion, sprinkle a little cold water on the meat before cooking, and finally add chicken essence to taste.

Step 12: Loading

Materials required:

Streaky pork with skin: moderate amount

Pepper: right amount

Pixian Douban: moderate

Soy sauce: right amount

Rock sugar: right amount

Bean drum: right amount

Ginger: moderate

Garlic: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Note: 1. When choosing pork, choose fresh and elastic meat. Once the meat is selected, it will have a waxy taste. 2. It's better to use a little spicy long and sharp pepper, which is more fragrant than round pepper. 3. At last, sprinkle a little cold water on the double cooked meat to make it better.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: slightly spicy

Chinese PinYin : La Jiao Chao Hui Guo Rou