Chinese Food
Home cooked Sichuan cuisine with three bowls of rice
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Twice cooked pork is one of the representatives of Sichuan traditional dishes. The main raw materials are pork rear buttocks, garlic sprouts (also can be replaced by green pepper), etc. the taste is unique, the color is bright red, fat but not greasy. Twice cooked pork has always been regarded as the first dish of Sichuan cuisine.
Cooking ingredients
Cooking Steps
Step1:Wash the fat and thin pork with skin. Boil it in water. Add pork, onion, ginger and pepper. Cook for 30 minutes. Cook without rake.
Step2:Rinse the garlic.
Step3:Take out the boiled pork for drying. Cut into pieces when there is still residual heat.
Step4:A scalpel for garlic sprouts. A leaf for knots.
Step5:Take some Pixian bean paste and sweet sauce for standby.
Step6:Put the rapeseed oil in the pot. Cook until it's 50% hot. Stir fry the meat slices with a little salt at the same time. Stir fry until the meat slices come out of the oil, Shovel them at the edge of the pot. Put Pixian bean paste and sweet noodle sauce. Stir in the oil to make the flavor and stir well with the meat. Then put the garlic sprouts and stir fry together. Then put the soy sauce and monosodium glutamate and stir well to start the pot.
Step7:Intimate tips - the soup with the pork in the pot. It can be used to cook radish or vegetables directly.
Cooking tips:There are skills in making delicious dishes.
