Chinese Food
Sichuan style double cooked pork
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Double cooked pork is a traditional dish of Sichuan cuisine, one of the eight major Chinese cuisines. It is also called boiled pork in Western Sichuan. Every family in Sichuan can make it. The characteristics of double cooked pork are unique taste, bright red color, fat but not greasy. The so-called back to pot means to cook again. As a traditional Sichuan dish, it plays an important role in Sichuan cuisine. It is often used as the first choice in Sichuan cuisine grading. It has always been regarded as the first of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of it.
Cooking ingredients
Cooking Steps
Step1:Slice green garlic and ginger into section
Step2:Slice the white meat
Step3:Add a little oil to the pan. Heat over medium low heat. Code in the white meat slices
Step4:Stir the fat in the white meat. The white meat becomes tight. It's just a little yellow
Step5:Put the fat oil into the wok. Stir fry Pixian bean paste and ginger slices
Step6:Stir fry in white meat slices
Step7:Add 1 tbsp of cooking wine
Step8:Add 1 tbsp soy sauce. Stir fry and colo
Step9:Stir fry the garli
Step10:Add 1 teaspoon sugar and stir wel
Step11:Stir fry until the garlic is done. Add 1 teaspoon sal
Step12:Stir evenly.
Cooking tips:The way to make white meat is to add water in the pot, add a little onion, ginger, cooking wine, salt and cold water to the meat. Change the medium and small heat to boil until it is broken. Take out the meat and let it cool naturally. There are skills in making delicious dishes.
