Chinese Food
Sichuan style double cooked pork
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Eat twice cooked pork in the restaurant. Poor pieces of meat. Odious gutter oil. Odious high price. As a meat eater, there's nothing happier than making a full amount of twice cooked pork by hand.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials and be orderly.
Step2:Put the pork in cold water. Cook until it is eight ripe. (it can be easily pierced in with chopsticks
Step3:Take out the pork, wash it and let it cool. The size of the slice varies from person to person. It's usually bigger and more enjoyable. Slice the meat thinly. But not too thin. 3 mm thick is suitable. It's too thin and easy to fry.
Step4:Pat the garlic with a knife. Slice it obliquely. Slice scallion, ginger and garlic. Chop black bean.
Step5:Fried meat. It doesn't need a lot of oil. Pork will give out oil. Stir fry until slightly rolled up to form a lamp.
Step6:Add onion, ginger and garlic. Spoon Pixian Douban. Add dried Douchi. Stir fry the red oil. Add a little sugar to improve the flavor. Don't add salt. Pixian Douban is very salty.
Step7:Put in the garlic sprouts. A little black fungus with good soaking. Stir fry it quickly. Cut off the green garlic and leave the pot.
Step8:The rice killer with good color and fragrance.
Cooking tips:I think salt is too salty. Let's taste it. There are skills in making delicious dishes.
