Chinese Food
Double cooked pork
(198611 views)
Double cooked pork has always been regarded as the first Sichuan dish. It is characterized by unique taste, bright red color, fat but not greasy. The so-called return pot means to cook again, that is, to force out the oil of streaky pork by boiling and stir. The meat slices are dried and then stir fried. This can not only remove the fishy and greasy meat, but also make the meat slices more tasty. There is a saying that Pixian Douban sauce must be used as the seasoning to make the reconstituted pork, and sweet noodle sauce and Douchi sauce must be added for seasoning. I use Lijinji style Douchi sauce and junjunxiang Douban sauce, which are not used in the refrigerator for a long time. Although the taste can not be said to be authentic, it can also be included in the banquet menu when it comes to local materials and family cuisine.
Cooking ingredients
Cooking Steps
Step1:Wash the pork slices. Cut the shallots into small sections. Slice the ginger and garlic. Cut the roots of the green garlic. Wash the old leaves. Cut the inch sections.
Step2:In a clear water pot, put in pepper, star anise, scallion and ginger slices. Pour in pork slices and cook until they are six or seven cooked. Drain.
Step3:Put a little oil in the frying pan. After the oil is a little hot, put down the cooked pork slices. Stir repeatedly until the oil overflows. The pork slices are a little dry and filled out.
Step4:Leave a little oil in the frying pan. Stir in the onion, ginger and garlic. Stir in the soya bean sauce and Junxiang Douban sauce. Stir well with the spatula. Add the pork slices with five flowers. Mix in the cooking wine and sugar. Stir well. Pour in the green garlic before starting. Stir for several times.
Cooking tips:There are skills in making delicious dishes.
