Chinese Food
Double cooked pork
(84242 views)
It's a famous Sichuan dish. It's also called boiled pot meat. It's said that this dish was once the main dish for Sichuan people to sacrifice their teeth (to improve their lives) on the first day of the Lunar New Year and the 15th day of the lunar new year. At that time, most of them were boiled first and then fried. At the end of the Qing Dynasty, there was a man named Ling in Chengdu. He retired from his home because of his official career and devoted himself to cooking. He changed the original stir fried pork back to remove the fishy smell of the pork first, and then fried it into vegetables after it was steamed in a water proof container and sealed. Because long time steaming to maturity, it reduces the loss of soluble protein, keeps the meat full-bodied, fresh, original, red and bright. Since then, the famous steamed pork has spread.
Cooking ingredients
Cooking Steps
Step1:First put the meat into a cold water pot. Put the ginger slices into a tablespoon of cooking wine. Boil the water over high heat. Then turn to medium heat and cook for about half an hour.
Step2:When chopsticks are used to poke in, the fire can be pierced thoroughly, and there is no blood flowing out. Then turn off the fire
Step3:Cool the cooked meat and cut it into thin slices. This is the place where the knife is tested. It's too thin. It's too thick. It can't make the lamp socket when it's fried. (you can put it in the freezer for five minutes. It's easier to cut it.
Step4:Cut the scalpel into inch long sections.
Step5:Pour oil into the wok. Heat the wok over high heat. Put the sliced meat into the wok. Stir fry until the meat is curly. The fat is transparent and the best. In this way, the oil of pork is fried out. It's not greasy.
Step6:Then push the meat to one side of the pot. Pour in the pepper seeds. Stir fry the bean paste. When you see the color of the oil turns red, you can pull the meat and stir well.
Step7:Pour in green garlic, cooking wine, salt, sugar, soy sauce, stir fry well.
Cooking tips:1. When cooking meat, put a little pepper and ginger to add flavor. These two are enough. Other condiments are not needed. 2. Don't cook meat too long. 3. The knife for cutting meat should be fast and can't be sawed back and forth to keep the pieces intact. Cut as thin as possible. 4. The frying time of meat slices and sauces should be enough. Otherwise, the shape and taste will not be excellent. 5. The amount of sugar and salt should be less, because the bottom taste of Douban, sweet noodle sauce and Douchi in front is enough. 6. Stir fry in the back to make it hot and quick. The dish can't produce soup. There are skills in making delicious dishes.
