Chinese Food
Double cooked pork
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When it comes to twice cooked pork, there's a lot of saliva in your mouth. Every family can do it. But the taste and taste of every family are slightly different. As big as new year's day, as small as ordinary food, twice cooked pork can always play its own role and characteristics. Welcome to delicacy, double cooked pork slices, or WeChat, please add the EJM2467 to the official account. The meat is unique and bright. The color of fat and not greasy is loved by everyone. And the so-called return pot means cooking again. After the process of cooking, pre frying and re frying, the meat slices are fried with extra oil, so they are not greasy at all. With Douban sauce, Douchi, sweet sauce. Salty and fragrant rice. Worthy of the first Sichuan cuisine. It seems to be a simple double cooked pork, but it is the first choice of Sichuan cuisine. From material, to knife, to fire, to ingredient selection, all consider the level of a Sichuan kitchen. Good double cooked pork. It's all in one go. It's oily but not greasy. It's like the curling of a lamp. A plate
Cooking ingredients
Cooking Steps
Step1:Prepare the raw materials in advance - it's better to choose two cuts of meat for making double cooked pork. Because the two cuts of meat are fat and thin, not easy to separate and easy to shap
Step2:After the two cuts of pork are cleaned, put them into the water with scallion, ginger slices and pepper grains, and cook until they are cut off. When the meat needs to be cleaned, put it into the cold water and put it into the pot. Put the scallion, pepper grains and ginger slices to remove the smell of fishiness and greasiness. The cooked twice cooked pork has no fishy smell
Step3:Beat the garlic sprouts. Cut them into 23cm blades. Beat the garlic sprouts with the back of the knife before cutting them. It's good for the fragrance of the garlic sprouts
Step4:Smash garlic and ginger respectivel
Step5:Cut the cooked meat into two pieces Zero point two Cm thick thin slice - the meat piece can't be too thick. It's hard to roll when it's thic
Step6:Pour oil into the pot and heat the whole pot (also called cooking pot). Put the cut meat into the pot and stir continuously to make the meat evenly heated. In the process of frying the meat, the meat will slowly roll up and spit out the oil. Wait until all the meat pieces are rolled up and scooped out and Mutter - one of the standards to measure a dish of qualified twice cooked meat is that the meat pieces should be rolled up and become a lamp socket
Step7:Leave some oil in the pot. Stir fry chopped ginger, garlic, Douban sauce and Douch
Step8:Then put in the meat slices just fished out and stir fry them evenly. Season with sweet sauce, sugar and sal
Step9:Before starting the pot, pour in the garlic sprouts. Stir quickly for a few times, and then put them in front of the pot. This can not only ensure the color of the garlic sprouts is crisp, but also retain the flavor of the garlic sprouts
Step10:A plate of hot twice cooked pork is read
Cooking tips:There are skills in making delicious dishes.
