Chinese Food
How to make delicious pork
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Twice cooked pork is a well-known Sichuan food. Its charm is loved by Chinese people because of the circulation of time. As soon as many of my friends heard that I was from Sichuan, they immediately said, well, you Sichuan double cooked pork. Can you make it? I replied proudly, of course I can. And I can do it very well. [smug] I have lived in Guangzhou for many years. I found that the streaky pork here in Guangdong likes to be cut into small strips and sold. Many times I want to buy large pieces. I will be disappointed and come back. Today, I found a large piece of pork in the supermarket shanhei pig's stall. I was overjoyed when I found a large piece of pork that my master hadn't been able to deal with yet. I asked my master to be merciful and give me a large piece first. [happy] such a good piece of meat. Of course, we should do it seriously. There has always been a dispute between garlic and green peppers. Some say that garlic is delicious, some say that green peppers are delicious. But I always find it hard to choose between them. OK. Let's put both. Stir fry the garlic and green pepper. A trace of no
Cooking ingredients
Cooking Steps
Step1:Put the wok on the stove. Fire. The wok is very hot. Put the fresh streaky pork in the pot and burn it until the skin is yellow. Soak it in cold water and scrape it clean.
Step2:Boil the water in the pot. Add the processed streaky pork, dried pepper and ginger slices. Cook in high heat for about 25 minutes. Take out the meat and spread it cold. How to judge whether the meat is cooked? Take a chopstick and insert it. It can be inserted just in time. The meat is relatively stiff. It means that it is cooked properly.
Step3:Slice the cold por
Step4:Competition map of green pepper and garlic sprouts on the same stage.
Step5:Liubiju's sweet noodle sauce, Hanyuan's pepper and Pixian's bean paste all add luster to the double cooked pork. (the picture is Liubiju's dry mayonnaise. The actual sweet sauce
Step6:The green pepper is cut into small pieces with a hob, and the garlic is cut into sections with a slanting knife after it is broken. The ginger and garlic are sliced.
Step7:Burn oil in the pot. When the oil temperature is 80% hot, the cooked pork slices will change color and force out some fat. It is suggested to use medium and small fire for most of the dishes. Slowly let the meat fully absorb the delicacy of various side dishes.
Step8:Stir fry ginger, garlic and pepper for a while, then stir fry Pixian bean paste, sweet sauce, sugar, soy sauce and cooking wine.
Step9:Stir fry the green pepper until the skin is wrinkled. Put a little Douchi.
Step10:Sprinkle in the garlic sprouts, mix in the chicken essence, turn the heat and stir fry for several times, then start the pot and dish.
Cooking tips:As for the process of putting streaky pork in the pot, it's because the meat skin is baked in the pot and frothy, then boiled and fried. It tastes softer and waxier. Another direct reason is that it can remove pig hair. The traditional way is to burn the meat skin. Guangzhou has no conditions to burn it. This is a good way. There are skills in making delicious dishes. There are skills in making delicious dishes.
