Sichuan style double cooked pork recipe-Chinese Food-best chinese food recipes-cooking food

Sichuan style double cooked pork

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Double cooked meat is cooked and then stir fried. It's very thin. It's fat but not greasy. It's also very tasty. Super next meal. Although it's very homely. You can pick it up at your fingertips. But there are a thousand Hamlets in a thousand people's eyes. Also, a thousand people can cook a thousand kinds of flavor of it. The personal feature is Pixian bean paste. I like it very much.

Cooking ingredients

Cooking Steps

Step1:Clean and knot scallio

Step2:Wash the garlic, cut it with a white oblique knife, and cut it with a green straight knife

Step3:Ginger wash slice

Step4:Wash and cut red pepper into sections for standby

Step5:Wash the prickly ash and anise (forget to pat the anise)

Step6:Wash the streaky pork and boil half a pot of water. First, blanch the streaky pork and remove the floating debris and impurities

Step7:Then boil half a pot of water. Boil the pepper, star anise, scallion, ginger slices and pork. Cook for about 20 minutes, and then fish and cool down

Step8:When the streaky pork is cool, cut into 3 mm thin slices

Step9:Pour in 2 tablespoons peanut oil. Heat the oil to 50%. Pour in the sliced meat. Stir fry until the meat is transparent

Step10:Push the meat slices over the edge of the pot. Put 1 spoon of Pixian bean paste

Step11:Stir fry the red oil. Color the meat

Step12:Pour in a little bit of fresh extract

Step13:Add some red pepper segment

Step14:Add garlic white and garlic leaves in turn

Step15:(because Pixian Douban sauce has a salty taste, there is no need to put salt again) add some chicken essence to taste. Stir fry for about 20 seconds to get out of the pot