Chinese Food
Home style pancake double cooked pork
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When I was at school, in the small restaurant next to the school, the cooked twice cooked meat by the chef was soft and sinewy. The red oil was bright and fragrant. At that time, every time I went to this small restaurant with my girlfriend, the twice cooked meat was a must order dish. Not only because it was fragrant, it was really delicious. Today. In retrospect, I have to swallow saliva. There are many homely versions of the double cooked pork. This cake is one of them. It's full of homely flavor.
Cooking ingredients
Cooking Steps
Step1:Materials required.
Step2:Put the cold meat into the pot. Put the ginger slices in the pot. Boil over high heat. Cook over medium heat until you can gently pierce them with chopsticks. Take them out and cool them. Slice them for standby.
Step3:Cut the cake into small pieces, green peppers and garlic sprouts. Cut the roots and leaves of the garlic sprouts into small pieces. Cut the garlic and onion into pieces.
Step4:Heat a small amount of cold oil in the wok. Stir fry the sliced meat in a small heat until the oil in the meat is leached out. Roll up the fat slightly. Dish out.
Step5:Keep the bottom oil in the pot. Stir fry some onions and garlic.
Step6:Then add Pixian bean paste and stir fry until the red oil comes ou
Step7:Put in the Douchi.
Step8:Stir fry in pepper.
Step9:Add in the remaining green onions and stir fry.
Step10:Pour the meat back into the pot and stir well. Mix in some cooking wine and stir well.
Step11:Put in the roots of garlic seedlings.
Step12:Stir fry in green pepper.
Step13:Then pour the soup into a small spoon. Continue to stir fry until the water dries quickly. Put in the cut cake. Stir well. Let the cake fully absorb the soup.
Step14:Finally, put the garlic leaves in.
Step15:Stir well and you will be out of the pot.
Cooking tips:Tip-1. I use pork hind legs here. It's thin. If you want to ensure the taste of the meat, cook it tender. Do not cook it for too long. Chopsticks can be pierced. In order to maintain the taste, I will add a spoon to the cooked meat soup during the frying process. In this way, the soup can ensure the meat is fresh and tender without firewood. I've tried these two points many times. The hind leg meat is the double cooked meat. It's more delicious. 2. The cake I use is a homemade dough cake. The inside of the cake is porcelain solid. So even if the meat soup is added instead of oil in the process of frying, the cake will not rot. finally, the taste of the cake is that the outside just absorbs the soup, while the inside is porcelain solid. Combined with Pixian bean paste, the rich taste is just right. 3. This is just my personal favorite taste. If you choose the cakes that are sold outside, please increase the oil quantity and decrease the water quantity. If you don't like it, please detour. There are skills in making delicious dishes.
