Double cooked pork with garlic(suan xiang hui guo rou )

Double cooked pork with garlic

Introduction:

"It's one of the classic dishes in Sichuan cuisine, and it's also the most popular dish. We can't make it authentic, we can only make it ordinary."

Production steps:

Step 1: prepare the ingredients.

Step 2: prepare the ingredients.

Step 3: wash the meat, add appropriate amount of water, ginger, scallion, Chinese prickly ash and anise into the pot, bring the water to a boil, add the meat and cook until just cooked.

Step 4: after more than ten minutes, use chopsticks to poke the meat. If it moves, pick it up to dry.

Step 5: cut the meat into slices.

Step 6: heat the frying pan, add oil and stir fry the meat.

Step 7: add Douban sauce, Douchi, sweet flour sauce, soy sauce and sugar.

Step 8: finally, add the garlic sprouts, stir fry the dried pepper for a few times, and then get out of the pot.

Step 9: out of the pot, Sheng pan.

Materials required:

Pork: 1 piece

Garlic sprouts: 3

Sweet flour sauce: 1 tablespoon

Douchi: 1 teaspoon

Pixian Douban: 2 tablespoons

Scallion: a small part

Ginger slices: 8 slices

Chinese prickly ash and fennel: moderate amount

Dried pepper: 6

Soy sauce: 2 teaspoons

Sugar: 1 teaspoon

Cooking wine: 2 teaspoons

Oil: right amount

Note: 1: select the pork leg with fat and thin. When cooking, the pork should be broken and the skin should be soft. It should not be too rotten. 2: Cooking time, to cook chopsticks can be inserted from the side with skin for good, generally about 8 to 15 minutes. 3: When frying meat slices, you need to heat up the pan to start frying.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Suan Xiang Hui Guo Rou