Qiaozhou scallion double cooked pork

Qiaozhou scallion double cooked pork

Introduction:

"The green onion in qiaozhou is quite famous. It's big and strong. It must be very fragrant to use it to stir fry the double cooked meat. It tastes salty and fresh, with unique taste and bright red color. It is fat but not greasy after stir frying. It's a very good dish

Production steps:

Step 1: add 1 / 2 tsp fennel, 1 tsp prickly ash and 3-4 pieces of fragrant leaves to the pork in a pot under cold water. Cook the pork until it is 7-8 mature, cool slightly and cut into thin slices.

Step 2: divide the onion into green and white parts and cut into segments.

Step 3: turn the pan on low heat, add 1 tbsp bean paste, chili and garlic, medium heat, slow heat to make the flavor, pour in the sliced meat, stir out the oil of the meat, but don't dry it, fill the bottom of the pan and leave the oil.

Step 4: turn the pan on low heat, add 1 tbsp bean paste, chili and garlic, medium heat, slow heat to make the flavor, pour in the sliced meat, stir out the oil of the meat, but don't dry it, put the oil in the bottom of the pan.

Step 5: open the fire, pour in the scallion, stir fry a few times, put 1 / 4 teaspoon sugar, add 1 teaspoon soy sauce, 1 / 4 teaspoon soy sauce (for coloring), soy sauce will be more fragrant from the pot, pocket a few times.

Step 6: pour in the scallion leaves, sprinkle a few drops of wine, stir fry a little, then serve.

Materials required:

Streaky pork with skin: 150-200g

Qiaozhou scallion: 2

Pixian bean paste: 1 tbsp

Dried pepper: 1-2

Garlic: 2

Soy sauce: 1 teaspoon

Soy sauce: 1 / 2 teaspoon

Sugar: 1 / 4 teaspoon

Cooking wine: 1 teaspoon

Precautions: first, it's better to use Pi's bean paste, which is more authentic. If you can't find it for the time being, you can use other brands; second, the bean paste is very salty, so you don't need to put salt, but you need to put a little sugar to taste.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: slightly spicy