If you eat [double cooked pork], you should be honest recipe-Chinese Food-best chinese food recipes-cooking food

If you eat [double cooked pork], you should be honest

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In the entertainment circle many years ago, there was a legend that a leading actress once said in an interview that her favorite dish was twice cooked pork . The answer really scared a group of people who ate meat. The agent insisted on changing twice cooked meat into mushroom and cabbage heart in the report. After all, how can a female star who doesn't seem to eat fireworks like this greasy thing?. If you put this story aside now, I'm afraid it's going to be attacked by all the people. How lovely is the double cooked pork. Why can't it be the favorite of stars? In Sichuan area, the Sichuan people have a good heart. Hu Shengdong, a poet born in Chongqing, once wrote about Wen An Li's return to the pot meat - you can't see it. How many young people of Sichuan architecture scattered all over the country once they return to their hometown of Sichuan. The first sentence when they enter the threshold is: mother-in-law. Today, they have finished the return pot meat? How many Sichuan and Chongqing people like me who have settled down in other places for many years

Cooking ingredients

with skin and flesh:500g

black tempeh:2 teaspoons

Pixian bean paste:1 tbsp

sweet sauce:2 teaspoons

Cooking Steps

Step1:Fat and thin streaky pork in cold water.

Step2:Add scallion, ginger and cooking wine to remove fishiness. Cook for 20 or 30 minutes.

Step3:When cooking meat, start cutting the side dishes

Step4:Cut the green and red peppers into triangles. Slice the green garlic obliquely. Prepare some garlic slices and ginger slices.

Step5:Pixian Douban is chopped in advance. It tastes better when fried.

Step6:You can use chopsticks to pierce the meat and turn off the fire. Let it cool under the faucet. Then refrigerate it in the refrigerator for 30 minutes. In this way, the skin and meat quality of the pork will be tightened. When slicing again, the meat will not be easy to disperse. Moreover, it tastes more flexible.

Step7:Cut the chilled streaky pork into 3 or 5mm thin slices for standby.

Step8:The frying pan is hot. Pour some oil. Put the meat slices into the pan. Stir fry in a small heat. The fat part becomes translucent. The meat slices roll out in an arc. There is a proper noun called lamp bowl .

Step9:When the meat is served, stir fry the garlic and ginger slices with the remaining oil in the pot, and then stir fry the chopped Pixian Douban to produce the fragrance and red oil; stir fry the Douchi and add a little sweet sauce