Chinese Food
Double cooked pork
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Precautions - 1-CUT the meat after it is cold or it will be fragile (you can use tap water to cool it in a hurry) 2-taste the saltiness of the bean petals to determine the salt quantity 3-dilute the sweet sauce with water according to 1-2 ratio and then use 4-sweet sauce and soy sauce to mix the color and enhance the fragrance. Proper amount
Cooking ingredients
Cooking Steps
Step1:The initial cooking treatment of meat - cold water meat. Water in the boiling pot. Then change the medium and small heat to boil until it is broken (just cooked). Take it up and put it on the meat and let it cool naturally. (note - when cooking meat, you should add a little leek, ginger, cooking wine and salt to remove the smell
Step2:The treatment of green garlic seedling: beat the garlic seedling (white part) to break (to facilitate fragrance overflow). Cut the horse's ears in white part and cut the inch section (about 3cm) in green leaf part
Step3:Knife shaping of meat - cut meat into large slices (generally about 8cm in length * 5cm in width * 0.2cm in thickness
Step4:Back to pot process - put a little oil in the pot, add white meat, stir fry. The fat will become curly and light the lamp socket. It's lazy to shovel the meat to the pot. ha-ha. In fact, the meat should be shoveled out first and then fried with bean paste
Step5:Lower bean paste and sweet sauce. Stir fry until fragrant and colored (see the oil is red and bright
Step6:Stir fry the green garlic first (white part). Stir fry the garlic leaves (green part) with a little smel
Step7:Seasoning with a little black bean (need to be chopped). White sugar. Monosodium glutamate. Can. (the salty taste can be added according to the specific saltiness or personal taste of the dishes at this time
Cooking tips:1. Meat selection should be refined - fresh pork to be slaughtered on the same day. The hind legs are two knives. Fat, four thin, six wide and three fingers. Too fat, then greasy. Too thin, then scorched. Too wide and too narrow, it is difficult to shape. 2. When cooking meat, it needs seasoning - boiled meat with clear water. It's hard to make meat fragrant. Therefore, after the water is boiled, put ginger (open with a knife), onion section, garlic, pepper hanging soup, etc. into the soup first. Then put in the cleaned pork. When it's six ripe, it's ready to be picked up. It can't be cooked too soft. 3. Slicing meat skillfully - many people cut meat when it's cold. It's fat and thin, easy to break. It's hot when it's hot. It's hard to cut it evenly. A good cook. Soak the meat in cold water. When it's cold outside and hot inside, cut it. Now there's a refrigerator. You can put the freshly cooked meat in the freezer for two or three minutes. It's better to cut it. 4. The ingredients should be proper - the bean paste must be authentic Pixian bean paste. It should be finely chopped with a knife. The sweet sauce should be black and bright in color, pure in sweetness and thick in soy sauce
