Chinese Food
Double cooked pork
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Sichuan cuisine is one of the four major cuisines. Due to the two migrations in history, Sichuan cuisine has become a gathering area for immigrants. Sichuan cuisine also has the advantages of many families. It not only integrates the cooking methods of other cuisines, but also has its own unique characteristics. Therefore, you can see the shadow of other cuisines, such as the dried fish and salted white dishes in Sichuan cuisine. If there are any dishes that are unique and self-made in Sichuan cuisine, double cooked pork will be one of them. Twice cooked pork is the first of three classic dishes in Sichuan cuisine, which are twice cooked, Kung Pao and fish flavor. But everyone can make it. Every family is different. As the first dish in Sichuan cuisine, every family has different ways. It's said that in ancient times, the people of Shu invented the twice cooked pork for ancestor worship by frying it again and eating it. But in modern times, the people of Sichuan carry forward the twice cooked pork. What kind of green pepper, garlic bolt, helmet, stewed pig head... It's really changeable and tastes very different. As the saying goes, all changes are inseparable from it
Cooking ingredients
Cooking Steps
Step1:Pork should choose two cuts of meat, that is, the rear hip of the pig.
Step2:Wash the garlic seedling and cut it into about 1 inch long pieces. Chop the bean petals into small pieces for later use.
Step3:Scrape and wash the pork. Put it into boiling water. Add onion, pepper and crushed ginger. Keep the water slightly boiling. Cook for 30 minutes.
Step4:Soak the cooked pork in cold water until cool.
Step5:Divide the whole pork into 1-minute thick slices.
Step6:Put the oil in the hot pot. When the oil is 50% hot, fry the meat until it begins to curl.
Step7:Put the sliced meat aside. Put the beancurd in the middle of the pot and stir fry it to make it fragrant.
Step8:Put the meat in the middle of the pot and stir fry the bean slices evenly.
Step9:Put in the red soy sauce. Add in the garlic and stir fry until well done.
Step10:Finished product drawin
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:1. The pork should choose the two cuts called by Sichuan people, that is, the rear hip tip of the pig. The so-called two sabres refers to the piece of meat close to the hind leg after cutting the pig's tail, because it is the second Sabre when it is cut. As the name implies, it is called two sabres. The first one is too much fat, so it's useless; the second one is even fat, which is the best material for stir fried pork. The stir fried pork will be tender and dregs when it's eaten. It's fat but not greasy. It's thin but not firewood. 2. The whole piece of two cuts of meat will be very big. But it's better not to cut it up. Just cook the whole piece. If cut into small pieces to cook. The cooked meat is not tender enough. The lean part will be firewood. Cook the whole meat for 30 minutes. The center part will not be fully cooked. Don't worry. The fried meat will be tender. If it is fully cooked, the outer part will be overcooked. The cooked meat is soaked in cold water because the temperature of the meat in the first pot is very high. It will continue to mature. If the meat is naturally cooled, it will be equivalent to cooking more
