Hu's double cooked pork

Hu's double cooked pork

Introduction:

Production steps:

Step 1: wash the pork and cut it. Put it into a soup pot and cook until it is 6-7 years old. Remove and cool. Slice

Step 2: shape requirements: usually the length is about 6cm, the thickness is about 2mm, not too thick, otherwise it will feel greasy, too small will not roll up. Wash the garlic and cut into sections. Wash the red pepper and cut into rhombus.

Step 3: set the pot on the fire, heat the oil, stir fry the pork slices, add the special seasoning of huheji, and stir fry the flavor. Step 4: add the green garlic, red pepper and green pepper until they are cut off.

Step 4: key points of the process: first, stir fry until oil spits out: two points should be paid attention to in the heat: first, don't use too much oil, as long as it can be fried without touching the pot; second, don't overheat the oil temperature, if it is overheated, it is fried, and it's not allowed to do so. When meat slices are fried with a small amount of oil, the fat will melt and overflow under the action of oil temperature, which is called oil spitting. This reduces the greasiness. How to judge the oil spitting? It depends on the amount of oil. Don't spit too much oil, or you will get old.

Materials required:

Pork leg: 250g

Red pepper: 10g

Green pepper: 50g

Garlic sprouts: right amount

Huheji double cooked pork seasoning: 25g

Note: the key points of Technology: first, stir fry to spit oil: two points should be paid attention to the heat: first, don't use too much oil, as long as you can fry it without touching the pot; second, don't overheat the oil temperature, if it is overheated, it is fried, so don't repeat the pot. When meat slices are fried with a small amount of oil, the fat will melt and overflow under the action of oil temperature, which is called oil spitting. This reduces the greasiness. How to judge the oil spitting? It depends on the amount of oil. Don't spit too much oil, or you will get old. 1、 The reasons for breaking raw: 1. Taste requirements, which require the meat pieces to be crisp in tenderness, crisp in tenderness and crispness and tenderness combination; 2. Shape requirements, which require the shape to be slightly rolled up. 2、 Cut raw method: put it into a soup pot and cook until it's six to seven years old. Take it out to cool and slice. 3、 There are two ways to judge: 1. If the chopsticks can be inserted, and there is no blood overflow, it is just right; 2. If there is no blood at the edge of the knife, it is OK.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Super spicy