Chinese Food
Home made double cooked pork
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Twice cooked pork is a traditional Chinese dish for cooking pork. It is also called boiled pork in Western Sichuan. Every family in Sichuan can make it. 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, it plays an important role in Sichuan cuisine. It is often used as the first choice in Sichuan cuisine grading. It has always been considered as the first Sichuan cuisine. The embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of it
Cooking ingredients
Cooking Steps
Step1:The green garlic sprouts planted by myself can finally be eaten. Ha h
Step2:Clean the rear hip and garlic sprouts for later use. Because the wife does not like to eat fat. So choose the rear hip tip. Pork is better. Fragrant. Tender. Good slice.
Step3:Green garlic sprouts. Scallions changed into knives.
Step4:Wash the meat and put it in the pot. Add water. Put in the scallion and ginger slices. The bulk. Cooking wine. Cook for 30 minutes. Remove the slice.
Step5:Put oil in the pot. Stir the scallions into the sauce. Stir fry the meat for 5 minutes. Put in the cooking wine, soy sauce, vinegar, sugar, salt. Add a little boiled water. Cover the pot and simmer for 5 minutes. Heat up the soup. Sprinkle in the green garlic. Stir fry twice. The green garlic will change color. Put in chicken essence. Pour in clear oil and leave the pot.
Cooking tips:There are skills in making delicious dishes.
