Chinese Food
Authentic Sichuan double cooked pork
(201467 views)
Double cooked pork. The classic Sichuan cuisine style ~ the authentic Pixian Douban sauce ~ Douchi ~ and garlic sprouts (we Sichuan people call garlic miao'er, that is, green garlic). That smell ~ yearning (≥)
Cooking ingredients
Cooking Steps
Step1:Wash the streaky pork. Add pepper and ginger in the water. Pat it flat. Put in the streaky pork and cook until you can easily pass through it with chopsticks and cool it. Refrigerate for a few hours. Rinse the garlic. Pat the head with a knife. Slice the garlic. Dice the black bean
Step2:The streaky pork takes out the refrigerator. Slice ~ not too thick or too thin
Step3:Put a small amount of oil in the pot. The amount of oil depends on the fat and thin of the streaky pork. If it's too fat, put less oil. Even stir fry it over medium or small heat
Step4:When the meat is slightly rolled up (there is more oil in the pan at this time ~ the oil in the fat meat comes out). Slightly turn the meat aside. Add Pixian Douban sauce and stir fry the red oil over low heat ~ stir fry with the meat ~ add chopped Douchi and stir fry ~ it's super fragrant now. (((o(*▽*)o))
Step5:Add green garlic and stir fry for one minute. Season with sugar and leave the pot
Cooking tips:The cooked meat is as good as the refrigerator ~ it's easier to cut. The cut meat is easy to maintain integrity ~ don't add salt in the whole process ~ because the Douchi and Douban sauce are already very salty ~ I made this dish by putting the onion in the refrigerator with a green pepper. Ha ha, it's not bad. There are skills in making delicious dishes.
