Double cooked pork with black bean sauce(chi xiang hui guo rou )

Double cooked pork with black bean sauce

Introduction:

"If you want to talk about the double cooked meat, I think it's more spicy, but I can't help it. Who can let my family have a little girl who loves eating meat but can't eat spicy at all? All can her taste first! So there's this kind of spicy double cooked pork that tastes good. Garlic sprouts, meat and Douchi are easy to stir fry, and they taste very good. Very underground. Does the meat look fat? However, it doesn't feel greasy at all! That fat little girl who loves meat in my family really ate a lot! I'm afraid she's hurt by meat just like I was when I was a child. Maybe I can't stop her! "

Production steps:

Step 1: put cold water in the pot, wash the front leg meat and put it in. The amount of water is suitable to cover the meat.

Step 2: add star anise and cinnamon.

Step 3: add dried pepper and Chinese prickly ash.

Step 4: add scallion and sliced ginger.

Step 5: pour in proper amount of cooking wine, turn to low heat after boiling, and simmer for about half an hour.

Step 6: add appropriate amount of salt, simmer for 10 minutes, take out the meat and let it cool.

Step 7: cut the cooked meat into large pieces.

Step 8: pick and wash the garlic sprouts, cut them into sections with oblique knife.

Step 9: put a small amount of oil in the frying pan, add ginger and garlic slices and saute until fragrant.

Step 10: add the sliced meat and stir out the oil.

Step 11: add proper amount of lobster sauce and stir well.

Step 12: stir fry with garlic until it's raw, add a little salt to taste, and then out of the pot.

Materials required:

Front leg meat with skin: moderate amount

Garlic sprouts: right amount

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Thirteen spices: appropriate amount

Douchi: right amount

Cooking wine: moderate

Salt: right amount

Note: 1, because there is salt in the process of cooking meat, and Douchi itself is salty, so the last step should be based on specific needs to decide whether to put salt again.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Chi Xiang Hui Guo Rou