Chinese Food
Double cooked pork
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Twice cooked pork is my husband's favorite. It's a delicacy with rice and wine, especially the unique taste of pork and streaky pork. 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. Its color, fragrance, eye-catching color is the first choice for the next meal.
Cooking ingredients
Cooking Steps
Step1:Wash the streaky pork. Cut into large strips and drai
Step2:Stew the pork in cold water in a large heat. Turn to a small heat and cook for 15 minutes until the meat is easily pierced with chopsticks and drained to cool
Step3:Slice with a knif
Step4:Clean garlic and cut into small sections. Wash onion and cut into shreds. Wash carrot and cut into diamond pieces. Wash green pepper and remove seeds and cut into pieces
Step5:In the pot, pour in Fulinmen to press the first grade sunflower seed oil. In the oil heat, slide the streaky pork into the pot and stir fry until the meat is slightly curled. Drain the oil
Step6:Keep the oil in the pot. Add the bean paste and stir fry the red oil quickly. Add the green garlic, green pepper, carrot and onion and stir fry until they are eight ripe. Add the streaky pork and continue to stir fry
Step7:When you are out of the pot, add the old Ganma and a little salt, stir fry evenly. It's delicious twice cooked meat. It's a magic utensil for eating.
Cooking tips:1. The streaky pork can be fat and thin according to personal preference. I prefer the one that is three parts thin and seven parts fat. It tastes good. 2. The oil in the twice cooked pork is released. It is rubbed until it is not greasy. It tastes chewy and unique. 3. Add salt if the bean paste is salty. There are skills in making delicious dishes.
