Table type double cooked pork

Table type double cooked pork

Introduction:

Production steps:

Step 1: blanch the pork, boil for 30 minutes, turn off the heat when it is 8

Step 2: drain and cool the pork, and refrigerate it for a few hours (the purpose of refrigerating is to make the pork taste better, and this step can be omitted)

Step 3: slice the onion

Step 4: slice pork, not too thick 0.5cm

Step 5: prepare 20 Chinese prickly ash, slice onion and ginger, and break dry pepper

Step 6: make oil in a hot pan, and put pepper in

Step 7: when the pepper is fried, remove the pepper. Remember not to fry pepper paste, or the oil taste paste flavor, fried dishes are not delicious

Step 8: put the sliced meat into the oil pan and stir fry it. When the sliced meat is slightly rolled up and turned up, control the oil and take it out

Step 9: put the prepared onion, ginger and dry pepper into the oil pan and stir fry

Step 10: pour the onion into the pot and stir fry with onion, ginger and dried pepper

Step 11: stir fry the meat into the pot

Step 12: pour the sauce into the pan and stir fry

Step 13: stir fry for a few minutes, turn off the heat and serve

Materials required:

Pork: a big piece

Onion: one head

Dried pepper: 3

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: 20

Bean paste: right amount

Sweet flour sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: Note: the first time to put enough oil, but do not put more, enough to do this dish on the line. Fried pepper oil has been used to go on, midway no longer add new oil.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy