Chinese Food
Stir fried pork with onion
(110101 views)
Twice cooked pork. It's a traditional Chinese dish for cooking pork. It's also called boiled pork in Western Sichuan. The characteristics of double cooked pork are unique taste, bright red color, fat but not greasy. The so-called back to the pot means cook again. As a traditional Sichuan dish, it plays an important role in Sichuan cuisine. It is often used as the first choice in Sichuan cuisine grading. It has always been regarded as the first Sichuan dish. The embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, it is inevitable to think of it. It can be made by every family in Sichuan Province
Cooking ingredients
Cooking Steps
Step1:Steamed pork slices.
Step2:Cut onion, green pepper and other auxiliary materials into pieces.
Step3:Heat up the oil in the pan. Pour in the green pepper and onion. Oil.
Step4:The oil is poured out in three or five seconds.
Step5:Leave oil at the bottom of the pot. Stir in the minced pork slices to make it fragrant. Stir in the oil. Pour in the bean paste. Hot sauce. mashed garlic.
Step6:Pour in the auxiliary materials, stir fry slightly, and make it delicious.
Cooking tips:Double cooked pork has the functions of nourishing kidney, nourishing blood, nourishing yin and moistening dryness. However, the pork fat content in double cooked pork is high. Sweet noodle sauce and bean paste contain sodium. Therefore, patients with hypertension should not eat more. There are skills in making delicious dishes.
