Chinese Food
Sichuan style double cooked pork
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The preparatory work is very long. It takes 2 hours. Actually, it only takes less than 10 minutes to fry. Steaming can keep the meat taste better than boiling. Bean paste needs to be cooked. Because of the video recording, I didn't take too many photos. You can see my video.
Cooking ingredients
Cooking Steps
Step1:It's better to have a pig's back seat. The meat is tight. This time, we need to prepare garlic sprouts (very important). Garlic sprouts are the soul of this dish. Yellow rice wine, onion and ginger preparation.
Step2:Cut the pork and prepare to marinate.
Step3:Marinate onion, ginger slices, rice wine and pepper for 1 hour.
Step4:After marinating, steam for 1 hour. Of course, it's OK to boil. But steam can keep the original taste better.
Step5:After steaming, it's delicious.
Step6:Into a cooling container.
Step7:Cooling down
Step8:All right. Slice
Step9:Continue slicing
Step10:Things of the soul. Garlic sprouts. Be sure to cut it obliquely. It will release the flavor more.
Step11:Stir the meat slices. Stir them for a long time. Add some oil. Because of the streaky meat used, there is still water in the meat. It will pop oil. Be careful.
Step12:Stir fried bean paste. It must smell of red oil.
Step13:Add some sweet sauce. It's important. And sugar and a little salt.
Step14:Then add the garlic stick. Only add the stick. Stir fry.
Step15:Continue to stir fry.
Step16:Finally, add the leaves.
Step17:Continue to stir fry.
Step18:Then install the tray.
Step19:Double cooked pork. I believe you can finish two bowls of rice.
Cooking tips:Marinate and steam for 1 hour respectively, cool down after steaming, sprouts of green garlic, sweet sauce. There are skills in making delicious dishes.
