Double cooked pork with green garlic

Double cooked pork with green garlic

Introduction:

"Among the major cuisines, Sichuan cuisine is outstanding, broad and profound, and Cantonese cuisine must be courteous. In the blooming Sichuan cuisine, there is always a non crown king's dish, he is the double cooked pork! Because no one said it was the king of Sichuan cuisine. Many people may think that it's just ordinary. As a Sichuanese, I can tell you responsibly that it's because you haven't eaten real huiguorou. In fact, due to local differences and changes in eating habits, the materials, ingredients, seasonings, and processing techniques of the meat are far different from those in the legend. Of course, I'm not against change, and I've been looking for small modifications to keep pace with the times for many dishes. What I want to express is that the real double cooked meat is very particular about its appearance, color, aroma, taste and taste. Any problem is a failure. "

Production steps:

Materials required:

Streaky pork: moderate

Garlic seedling: appropriate amount

Douban: moderate

Dried Douchi: right amount

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh