"Fat but not greasy meat fragrant garlic miao twice-cooked pork"

Category: Sichuan Cuisine

"Fat but not greasy meat fragrant garlic miao twice-cooked pork"

Efficacy:

"If you've ever seen a bite of China's second season, you probably know that in sichuan, there's a famous dish, twice-cooked pork. Twice-cooked pork is a classic dish in sichuan cuisine, and can even be said to be the "king of sichuan cuisine", which reflects its status in sichuan cuisine. Double-cooked pork is also a dish that every family can make, and it tastes delicious and is a good dish for dinner. Have seen the tip of the Chinese inside the production of twice-cooked pork you, think of it is not again feel like drooling impulse. So let's learn how to make this double-fried pork with garlic shoots."

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Preparing food ingredients
Preparing seasonings
Tips:

1, double pot meat must boil water, so the taste will be more moist. 2. When stir-frying, use rapeseed oil to enhance the flavor. 【 】

STEPS: Suanmiao twice-cooked pork practice steps
  • 1. First of all, all the necessary ingredients are ready, wash the pork, cut large pieces, from clean, peeled ginger cut pieces, ready to cook.

    1. First of all, all the necessary ingredients are ready, wash the pork, cut large pieces, from clean, peeled ginger cut pieces, ready to cook.

  • 2. Put the cold water in the pot, put the pork belly down, add the spring onion, ginger, direct fire to cook, cook until you can easily insert through with chopsticks, about 10 minutes.

    2. Put the cold water in the pot, put the pork belly down, add the spring onion, ginger, direct fire to cook, cook until you can easily insert through with chopsticks, about 10 minutes.

  • 3. Remove the cooked pork belly, remove the water and put it on a plate. The garlic miao also prepared in the same pot of water blanch, remove the same on the plate.

    3. Remove the cooked pork belly, remove the water and put it on a plate. The garlic miao also prepared in the same pot of water blanch, remove the same on the plate.

  • 4 take out the pork belly, wait until it is cool, cool it will come to the test of your knife skills, we need to cut the pork belly into thin slices, the thinner the better.

    4 take out the pork belly, wait until it is cool, cool it will come to the test of your knife skills, we need to cut the pork belly into thin slices, the thinner the better.

  • 5. Then we need to put a piece of fat in the pot, boil a little oil, and then put the pork belly in the stir-fry, stir-fry until the fat become curly, the inside of the oil stir-fry out.

    5. Then we need to put a piece of fat in the pot, boil a little oil, and then put the pork belly in the stir-fry, stir-fry until the fat become curly, the inside of the oil stir-fry out.

  • 6. Next, add the garlic shoots we blanched before and stir-fry them together. Then add the bean paste.

    6. Next, add the garlic shoots we blanched before and stir-fry them together. Then add the bean paste.

  • 7. The next step is to simply continue to stir fry, until the aroma of cooked, so, this simple garlic miao twice-cooked pork is finished.

    7. The next step is to simply continue to stir fry, until the aroma of cooked, so, this simple garlic miao twice-cooked pork is finished.

Here is another SECRET: Change 365

In authentic sichuan cuisine, in addition to twice-cooked pork, there are "salt Fried meat", "sauce exploded meat", "boil pot meat" and so on.

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