Chinese Food
Classic version of double cooked pork
(102083 views)
There's no shining story about this dish, because I'm a Chengdu Tarot who loves cooking. I'm also a cooking maniac. Such a classic Sichuan style double cooked meat must be shared to you in the first time. The fairy probably doesn't want to fly to the gods after eating it. In the future, we will share more classic dishes from different places from time to time. Pay attention to me. MUA
Cooking ingredients
Cooking Steps
Step1:First put a picture of the whole famil
Step2:Heat up the oil and smoke a little. Stir fry the pork slices until they change color and roll.
Step3:Put the streaky pork aside. Put the bean paste under the bottom of the pot. Stir fry the red oil. Then mix with the streaky pork and continue to stir fry.
Step4:Take one. Get up. The taste of this dish is not pure. It depends on whether there is a spark.
Step5:Stir up the small fire. Add a few drops of old soy sauce, white sugar and fermented black bean sauce to continue stir fry. Add in the green garlic leaves, red pepper, chicken essence and stir fry. Cut the garlic leaves and leave the pot. Because both bean paste and soy sauce have salt, this dish doesn't need salt alone.
Step6:With rice. Anyone who has no appetite will have to sweep two peas. It makes my mouth water
Cooking tips:1. Choose the best refined pork on the third layer of the five flowers; 2. Blanch the pork in water first, then slice and fry it. Or slice and fry it directly; 3. Slice thickness directly affects the shape of the meat when the last dish is served. Slice about 5mm thick is the most appropriate thickness; 4. The firepower of the kitchen in the family is generally lower than that in the restaurant. So you can't fry too much at a time. Otherwise, it's easy to swallow the fire. It's not delicious 。 Stir fry any dish at home. You can't put too much in one pot. There are skills in making delicious dishes.
