Double cooked pork with wine flavor

Double cooked pork with wine flavor

Introduction:

"Huiguorou is a traditional way of cooking pork in Sichuan cuisine, which is also called woguorou in Western Sichuan. Every household in Sichuan can make it. It is characterized by unique taste, bright red color, fat but not greasy. The so-called "back to the pot" means to cook again. As a traditional Sichuan dish, the position of "double cooked pork" is very important in Sichuan cuisine. It is often used as the first choice in the grading examination of Sichuan cuisine. Huiguorou has always been regarded as the first and incarnation of Sichuan cuisine. When it comes to Sichuan cuisine, it must be thought of as huiguorou. To make the double cooked pork, we usually cook the pork with streaky pork. I use the cooked bacon and add a lot of red wine instead of cooking wine. It's delicious

Production steps:

Step 1: Chop onion and pepper.

Step 2: slice the bacon.

Step 3: take a bowl and add soy sauce, sugar and red wine. Stir well and set aside.

Step 4: put oil in the pan. Stir fry Pixian Douban over high heat until fragrant.

Step 5: add shredded ginger and stir fry.

Step 6: stir fry the sliced meat until the fat part becomes smaller and roll.

Step 7: pour in a bowl of juice and stir well.

Step 8: add onion and stir fry thoroughly.

Step 9: add a little salt at last, then add the pepper and stir fry for a while.

Materials required:

Cooked bacon: moderate

Pepper: right amount

Red wine: moderate

Onion: right amount

Pixian chili sauce: right amount

Shredded ginger: right amount

Soy sauce: right amount

Sugar: right amount

Salt: right amount

Note: Pixian Douban sauce itself is salty, no salt can be added.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy