Sichuan twice-cooked pork

Sichuan twice-cooked pork

Introduction:

"Huiguorou" is a traditional way of cooking pork in Chinese Sichuan cuisine, which is also called woguorou in Western Sichuan. Every household in Sichuan can make it. It is characterized by unique taste, bright red color, fat but not greasy. The so-called "back to the pot" means to cook again. As a traditional Sichuan dish, the position of "double cooked pork" is very important in Sichuan cuisine. It is often used as the first choice in the grading examination of Sichuan cuisine. Huiguorou has always been regarded as the first and incarnation of Sichuan cuisine. When it comes to Sichuan cuisine, it must be thought of as huiguorou. "

Production steps:

Step 1: wash pork and set aside;

Step 2: pour water into the pot, add pepper, ginger, scallion to boil, add pork six mature, about 5 minutes;

Step 3: take out and air till warm and cut into thin slices;

Step 4: cut pepper into rhombic slices and garlic into segments;

Step 5: heat the pan, pour in the oil, stir fry the pork over low heat until the oil comes out;

Step 6: add soy sauce and bean paste;

Step 7: stir fry red pepper and green garlic for a while;

Step 8: add a little monosodium glutamate and stir well.

Step 9: Sichuan double cooked pork with unique taste and bright red color.

Materials required:

Pork: 500g

Garlic: 4

Red pepper: 1

Zanthoxylum bungeanum: right amount

Scallion: right amount

Ginger: right amount

Pixian Douban sauce: right amount

Edible oil: right amount

Salt: right amount

Soy sauce: moderate

MSG: right amount

Note: 1, pork stir fry must use a small fire.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy