Chinese Food
Sichuan home cooked pork
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The characteristics of double cooked pork are unique taste, bright red color, fat but not greasy, and strong fragrance at the entrance. 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 regarded as the first of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of it. Its color, fragrance, eye-catching color is the first choice for the next meal.
Cooking ingredients
Cooking Steps
Step1:Prepare the required raw materials as shown in the figure.
Step2:Cut the green garlic into horse ears.
Step3:Cut ginger into 5 pieces or so. Cut the rest into foam for standby.
Step4:Take 2 cloves of garlic and cut into slices. 3 cloves into foam for standby.
Step5:The scallion is cut off with a slanting knife.
Step6:Hot pot. Apply pig skin to the pot to remove the hair. Wash the meat after depilation.
Step7:Take a clean pot and fill it with water that can completely submerge the meat. Put in sliced ginger, garlic, onion and pepper. Cover the pot. Boil the fragrance.
Step8:Put the meat in the pot when boiling. Cover the pot and cook.
Step9:Boil the meat until it can be pierced with chopsticks. Take out the meat and put it in the refrigerator for 3 to 5 minutes.
Step10:Chop up the Douchi and Douban sauce.
Step11:Take the meat out of the refrigerator. Slice for later use.
Step12:Heat the pot. Pour in a little rapeseed oil. Put in the sliced meat. Put in the Douban sauce and Douchi and stir fry over medium heat.
Step13:Stir fry the meat to the wojuan, push it aside, put in ginger foam and garlic foam, stir fry to make it fragrant.
Step14:Put in the sweet sauce, soy sauce, cooking wine, thirteen spices, chicken powder and a little sugar (depending on the situation, adjust to salt) and stir well
Step15:Put in the green garlic. Stir fry. Install the disc.
Step16:This dish is finished.
Cooking tips:The materials must be refined. The pork must be slaughtered on the same day. The standard of fat and thin is fat, 4 thin, 6 wide and 3 fingers. There are skills in making delicious dishes.
