Improved version of double cooked pork

Improved version of double cooked pork

Introduction:

"Huiguorou is a representative work of Sichuan cuisine, which is very popular with the majority of diners. Today's double cooked pork is slightly modified on the basis of Sichuan's double cooked pork, in order to benefit the taste of northerners. Sichuan style double cooked meat is rich in oil and spicy. These two things have been "reduced" in my dishes. I hope you can give me more advice on my dishes. "

Production steps:

Step 1: raw materials: pork and garlic. Wash the pork with skin and put it into a pot to cook. Add ginger slices and scallions and cook for about 10 minutes.

Step 2: take out the pork and let it cool. Cut it into 1 mm thick slices.

Step 3: green garlic cutting hob block.

Step 4: pour the oil in the pan. When the oil is 30% hot, stir fry the Pixian bean paste to get the flavor. Pour in the pork slices, stir fry a few times, pour in the soy sauce, and then pour in the green garlic. Continue to stir fry until the green garlic begins to change color. Immediately put it out of the pan and put it on the plate.

Materials required:

Pork: 200g

Garlic: right amount

Ginger slices: right amount

Scallion: right amount

Edible oil: 30g

Pixian Douban: 8g

Soy sauce: moderate

Note: my dish is a little black because of soy sauce. It's not good-looking. It is suggested that we should use salt instead of soy sauce. In addition, when stir frying Pixian Douban sauce, it's best to stir fry it in a low heat. After frying out the red oil, add the sliced meat and change it into a high heat. I believe that the fried double cooked meat is red, bright and delicious.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy