Chinese Food
Double cooked pork
(79439 views)
Twice cooked pork is a special dish of the Han nationality. It is a traditional dish of pork in Sichuan cuisine, one of the eight major cuisines in China. The area of Chengdu in Western Sichuan is called boiled pork. The area of Chongqing in eastern Sichuan is called Double cooked pork. It can be made by every household in Sichuan and Chongqing. The characteristics of double cooked pork are unique taste, bright red color, fat but not greasy, and strong fragrance. 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. It's full of color, fragrance, eye-catching color. It's the best choice for the next meal.
Cooking ingredients
Cooking Steps
Step1:Pre treatment - boil the whole pork in hot water (chopsticks can be pierced through). During this period, put two pieces of ginger and two or three pieces of green onion. After boiling, take out and let cool. It can also be refrigerated for 3 minutes. Slice well. Prepare pepper and garlic sprouts. And cut pork.
Step2:Add a small amount of oil into the pot. Heat the oil and add the cut streaky pork. Fry until the streaky pork rolls. When the two sides are golden, take out for standby.
Step3:Leave the oil in the wok. Add ginger and pepper and stir fry for a while. Then add 1.5 spoon of bean paste, 1 spoon of chili paste, 1 spoon of fried streaky pork, 1 spoon of sugar, chopped garlic sprouts, and stir fry with chicken essence for 2.3 minutes.
Step4:It's ready to serve.
Cooking tips:1. Stir fry the streaky pork slowly over medium and low heat to get the oil content; 2. The bean paste already contains salt. You don't need to add salt. There are skills in making delicious dishes.
