Chinese Food
Stir fried pork with garlic
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Double cooked pork is the traditional dish of Chinese Sichuan cuisine. The characteristics of double cooked pork are unique taste, bright red color, fat but not greasy. The so-called back to pot means to cook again. As a traditional Sichuan dish, twice cooked pork plays an important role in Sichuan cuisine. It is estimated that it can be made in every household in Sichuan Province.
Cooking ingredients
Cooking Steps
Step1:Wash the streaky pork. Boil it in cold water and remove the blood powder. Add in the scallions, ginger slices, a small amount of pepper and garlic to cook the fragrance. Cook for about 10 minutes. Use chopsticks to cut into the meat.
Step2:Cut garlic moss, red pepper, hob, scallion and ginger.
Step3:Cut the pork slices when it's cool (it's OK to cool it in cold water).
Step4:Heat up the frying pan with oil. Add in the pork slices and fry for a while. Fry part of the oil until the pork slices are transparent.
Step5:Push the streaky pork on the edge of the pot. Stir fry the scallion, ginger and a small amount of pepper over medium low heat. Then add the bean paste and stir fry the red oil.
Step6:Stir fry the meat and bean paste. Add cooking wine, sweet sauce and sugar to stir fry.
Step7:Add in the raw sauce, garlic moss, red pepper slices, and finally add chicken essence and stir fry.
Cooking tips:There are skills in making delicious dishes.
