Chinese Food
Double cooked pork
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It is generally accepted that the origin of twice cooked pork comes from folk sacrifice. Western Sichuan is also called stewed pork. It's also called boiled meat. As a famous Sichuan dish with a long history and unique flavor, it's a good plate of double cooked pork. The meat slices are fat and thin. It's golden and bright oil. It's fat but not greasy, thin but not dry. It's delicious and delicious. It is said that the authentic flavor relies on the twice cooked pork. The materials used are exquisite. Meat: fresh pork to be slaughtered that day, two knives for the hind legs, six thin and fat, six wide and three fingered; the authentic South Road pepper is used when cooking Dao tou in Old Chengdu; the meat slices are stir fried in pot. The sauce used when commonly known as boil is Pixian Douban and sweet sauce from Xipu and TangChang; Zhongba soy sauce from Mianyang, Sichuan; and garlic sprouts must be local fragrant garlic sprouts produced in suburban counties around Chengdu In addition, when stir frying the Sichuan double cooked pork in Chengdu, you should put the Douchi. When stir frying the Sichuan double cooked pork in Chongqing, you should not put the... Ha ha. Sometimes the delicious food is also annoying
Cooking ingredients
Cooking Steps
Step1:Add ginger, green onion and pepper into the pot. Put the meat into the pot. Boil the pot over high heat and turn to medium heat. Meanwhile, constantly skim the floating foam out of the pot (make sure the soup is clear, because the original soup needs to be used in the later stage
Step2:Boil the meat until it is inserted with chopsticks. Remove it without blood and water exudation (test the size of the meat. About 15 minutes)
Step3:Drain the meat and put it in the refrigerator for 23 minutes, then take it out. When it's cold outside and hot inside, cut into large slices
Step4:Wash the green and red peppers, remove their stems and seeds, and cut them into pieces. Beat the white part of the garlic into pieces. Cut the green part of the garlic into pieces for use
Step5:The pot is hot. Add a little oil. Stir up some pepper, and then take it out and throw it away
Step6:Oil temperature is about 50%. Stir fry the meat slices in the next 3
Step7:When the fat part of the meat starts to contract, stir fry the green and red peppers together until the fat is smaller and curled up, and then the lamp socket is filled
Step8:Look at the remaining oil in the pot. If there is more, pour some of it out for use. Add the mixed sauce (I'm used to Pixian Douban sweet noodle sauce garlic spicy sauce = 1-1-0.5). Stir until the red oil comes out and the fragrance overflows. Add 1 tablespoon of the original soup in 1 and stir wel
Step9:Stir fry the slices of meat and green and red peppers in the next 7 evenly, spray some cooking wine, add small spoonfuls of sugar, stir fry until they taste good
Step10:Add the white section of green garlic and stir evenly
Step11:Before starting the pot, add the green garlic and garlic leaves. Stir fry until fragrant, then turn off the fire and start the pot.
Cooking tips:There are skills in making delicious dishes.
