Chinese Food
Stir fried pork
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The video content of this episode is selected from the third season of the food short film taste buds time . It's a traditional dish in Sichuan cuisine. It's red and bright, fat but not greasy. It's fragrant at the entrance. The so-called back pot means to cook again. It's very important in Sichuan cuisine. It's said that Sichuan cuisine often uses back pot meat as the first choice in the grading test. For the common people, delicious is the main reason 。
Cooking ingredients
Cooking Steps
Step1:Put pepper and ginger in hot water. Put pork in. Cook for about 15 minutes. Remove and cool.
Step2:Cut the pork into thin slices after cooling. Stir fry in a hot pot with a little oil.
Step3:Stir fry until the edge of the meat is rolled up. Add in the scallion slices and ginger slices and stir fry until fragrant. Then add in cooking wine and sugar and stir fry.
Step4:Add Pixian Douban sauce, red pepper, Douchi (chopped), monosodium glutamate, soy sauce and stir fry.
Step5:Finally pour in the green garlic and stir fry until fragrant (add salt or no salt as the case may be). Then out of the pot.
Cooking tips:Friends with problems. Welcome to Weibo. There are skills in making delicious dishes.
