Sichuan twice-cooked pork

Sichuan twice-cooked pork

Introduction:

"Before today's TV show, my mother taught me how to cook double cooked pork. Yesterday morning, I couldn't wait to buy pork stew. It really tasted good. The combination of meat flavor and sauce flavor turned ordinary dishes into delicious dishes."

Production steps:

Step 1: put the pork into ADI pot and cook it. Add proper amount of water, Chinese prickly ash, soy sauce, green onion, ginger, cinnamon and fragrant leaves into the pot. After cooking, take out the refrigerator and refrigerate (chopsticks can poke through the meat).

Step 2: cut the meat into thin slices about 4cm wide, 5cm long and 0.3cm thick.

Step 3: Chop green onion and green pepper.

Step 4: green pepper and celery section.

Step 5: heat the pan and add proper amount of oil.

Step 6: add appropriate amount of bean paste.

Step 7: stir well with oil, add chili oil.

Step 8: add scallion and stir fry

Step 9: stir fry the red oil and add the pork.

Step 10: stir well.

Step 11: pour in cooking wine and a little raw smoke, stir fry with sugar.

Step 12: add green pepper and celery, stir fry until broken, then out of the pot.

Materials required:

Cooked pork: 300g

Green pepper: right amount

Scallion: right amount

Bean paste: right amount

Laoganma oil chili: right amount

Oil: right amount

Note: the pork must be cooked in advance, and the extra oil must be separated after cooking, so that the meat can be tasted. Otherwise, the fishy smell is very heavy, which affects the taste of the dish. Pixian Douban sauce has already been salted, so I didn't add salt to this dish. However, the saltiness of the sauce may be different, so you can taste it before you come out of the pot to see if you need to add more salt.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy