Chinese Food
Double cooked pork
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The return pot meat is bright and fat but not greasy. It's a very famous dish in Sichuan cuisine. The so-called backpot is to cook twice. Because of this backpot, the meat becomes very delicious and not greasy. It's the double cooked pork that almost everyone likes. It's not complicated to make. Just master a few essentials. The first is to choose the best pork. Delicious raw materials are the key; the second is to cook the pork first. Cook it as much as possible for a while. It's better to cook it until chopsticks can be directly inserted into the meat skin; the third is to stir fry the pork slowly until the oil is out; the fourth is to eat the pork. Sichuan bean paste is indispensable. Master the above basic points. Everyone can make a good double cooked pork.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Put some water in the pot. Pour in some cooking wine. Put in the streaky pork and cook it
Step3:Cut the young garlic into small pieces. Pat the garlic into piece
Step4:Cut ginger into slices. Shred pickled peppers (use pickled peppers to add flavor, color and beauty. Use red persimmon peppers if you don't have them
Step5:Pepper cut into small piece
Step6:Chopped bean past
Step7:Cut the cooked streaky pork into piece
Step8:Put a little oil in the pot. Heat it to 50% heat. Stir fry the pork until the oil is separated
Step9:Put in bean paste, sweet noodle sauce, soy sauce. Continue to stir fr
Step10:Add ginger and pickled peppers. Continue to stir fr
Step11:Stir fry the peppers until they taste goo
Step12:Stir fry the green garlic until it is rip
Step13:Out of the po
Cooking tips:One is to stir fry the streaky pork slowly for oil; two is to finely chop the bean paste and stir fry it better; three is that the bean paste and raw soy sauce have already contained salt, so no salt will be added. There are skills in making delicious dishes.
