Sichuan cuisine with endless aftertaste(rang ni hui wei wu qiong de chuan cai hui guo rou )

Sichuan cuisine with endless aftertaste

Introduction:

"Huiguorou" is a traditional way of cooking pork in Sichuan cuisine. It is also called woguorou in Western Sichuan, and can be made by every household. 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, huiguorou is often the first choice. Huiguorou has been regarded as the most authentic Sichuan cuisine in China! The incarnation of Sichuan cuisine, mentioning that Sichuan cuisine is bound to think of huiguorou. "

Production steps:

Materials required:

Pork: 1 jin

Zanthoxylum bungeanum: right amount

Garlic: right amount

Garlic: 2 cloves

Ginger slices: 4

Dried pepper: 2

Pixian bean paste: 1 teaspoon

Sweet flour sauce: 1 teaspoon

Chicken essence: appropriate amount

Cooking wine: 1 teaspoon

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Rang Ni Hui Wei Wu Qiong De Chuan Cai Hui Guo Rou