Chinese Food
Sichuan style double cooked pork
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Sichuan style double cooked pork is a classic spicy and delicious Sichuan dish. The cooking method of first boiling and then stir frying is adopted to maintain the rich and delicious meat quality and reduce the greasy feeling of fat meat. When making this dish, the streaky pork should not be too thin, so as not to have a stiff taste; the side dishes should be vegetables that do not come out of water as far as possible, so as not to dilute the taste of this dish.
Cooking ingredients
Cooking Steps
Step1:Wash the streaky pork. Put some water, ginger, scallion, pepper in the pot. After boiling, put the meat in the pot and cook until it is just cooked (about 10 minutes. Use chopsticks to poke the meat through). Remove and soak in cold water. Drain. Put the cooked meat to cool. Refrigerate it. (it's easier to slice the meat after refrigeration
Step2:Cut the meat into large slices about 4cm wide. Chop up the Douban and Douchi. Pat up the green garlic. Cut into sections.
Step3:Heat up the wok. Put in the oil. Stir fry the meat until the meat is slightly rolled. Put in the Douban sauce, Douchi, sweet sauce, soy sauce and sugar. Stir fry the green garlic until it is broken.
Cooking tips:Select the pig leg meat with fat and thin. When cooking the meat, it should not be too rotten. Stir fry the meat slices in a hot pot. Add a little salt to make the meat slices stir fry until the oil spits out and the meat rolls around. There are skills in making delicious dishes.
