Twice-cooked pork

Twice-cooked pork

Introduction:

"Huiguorou is a classic Sichuan dish, known as the top of Sichuan cuisine. It is a home-made dish that must be tested by Sichuan cuisine chefs every time. In Chongqing and Sichuan, almost every housewife can cook this dish. It's rich in soy sauce, fat but not greasy. It's red and bright. It's popular. "

Production steps:

Step 1: burn the skin of pork buttock and wash it.

Step 2: put it into a pot and boil it.

Step 3: remove the cooked meat and slice it after cooling.

Step 4: wash the green pepper, red pepper, garlic seedling and ginger, cut them into pieces or sections and set aside.

Step 5: after the pot is hot, put a small amount of vegetable oil to cook, then stir fry the meat.

Step 6: until the fat oozes out and curls into dimples, add ginger slices, Pixian Douban and Yongchuan Douchi to stir fry, and finally add soy sauce and sugar.

Step 7: stir fry with garlic.

Step 8: add green pepper and red pepper and stir fry.

Step 9: finally, add chicken essence, turn off the heat after stir frying, and put it on the plate.

Materials required:

Pork rump: 300g

Garlic sprouts: right amount

Green pepper: right amount

Right amount: red pepper

Ginger: right amount

Pixian Douban: moderate

Yongchuan Douchi: right amount

Old style: moderate

Chicken essence: appropriate amount

Sugar: right amount

Vegetable oil: right amount

Note: 1. It's best to choose the local pork fed by rural grain, so the fried pork tastes waxy, soft, tender and more delicious. 2. You can also add pickled ginger and pickled pepper to stir fry double cooked meat to add delicious sour and spicy flavor.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy