Twice-cooked pork

Twice-cooked pork

Introduction:

"The memory of the cooked meat comes from the University, and the cooked meat in the canteen is so preconceived. My husband and I are both carnivores, how can we not have this classic meat dish (my husband has approved it as Niuniu top 1 food) 1. Put scallion, 4 pieces of ginger, 4 pieces of garlic, a little Xiangye Guipi cooking wine in the pot, boil the meat until it is 8 mature (you can pierce the meat with chopsticks), take out and cool it. 2. Cut the green pepper and garlic. Slice the meat. Slice the meat thinly and evenly. 3. Heat the pan and add oil. Saute the meat until slightly curled. Only when the meat slices are even can they be fried to the heat at the same time. 4. let the meat slice out. When the oil in the pan is 6, heat up the ratio of 2:1 and bean paste. Then add the ratio of Pixian soybean paste and bean paste to 2:1. Pour the sauce into medium heat, stir fry the chili oil and sauce, add the meat slices and stir it evenly until you turn to garlic.

Production steps:

Materials required:

Streaky pork: moderate

Garlic bolt: green pepper

Scallion: right amount

Ginger: right amount

Garlic: right amount

Large material: moderate amount

Cooking wine: moderate

Pixian soybean paste: right amount

Sweet flour sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh