Chinese Food
Home cooked pork
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Every time I go to Sichuan restaurant, I will order one of the dishes. It's full of color, fragrance and eye-catching color. It's the first choice for the next meal. This weekend, I will buy some ingredients to make myself.
Cooking ingredients
Cooking Steps
Step1:Wash the meat and put the scallions, ginger slices, rice wine or cooking wine in the cold water pot. Boil for about half an hour. Chopsticks can be inserted without blood.
Step2:Sliced green garlic, sliced onion, sliced green ginger and garlic, chopped black bean and soaked in salad oil for 20 minutes. One spoon of pickled peppers and one and a half spoonfuls of bean paste. You can add some sweet sauce or soy sauce if you like the sauce flavor.
Step3:The cooked meat is first served with cold water, and then dried with oil absorption paper. The purpose of these two steps is to stir fry slices without oil splashing.
Step4:Slice the meat. The better.
Step5:Heat the oil in the pot. Put in the meat slices. Stir fry the meat slices until they are rolled into a lantern like shape. Put in some cooking wine. Stir in the pickled peppers with Douchi and Douban and stir fry until fragrant. Stir in the red oil.
Step6:Stir fry the onion. Like the color dark point put some soy sauce.
Step7:Add garlic sprouts. Add a little sugar and a little monosodium glutamate. Stir fry for about 15 seconds to get out of the pot.
Step8:It has a unique taste, bright red color, fat but not greasy. It's fragrant at the entrance.
Cooking tips:The cooked meat must be over cold water. The oil absorption paper will dry the water to prevent oil splashing in the pot. Chop up the dried black bean and soak in oil for 20 minutes. It can increase the flavor. The proportion of Douchi, pickled pepper and Douban sauce is 1-2-3. Increase or decrease according to your own taste. You can also use streaky pork. I think it's more delicious to stir fry it. There are skills in making delicious dishes.
