Fragrant double cooked pork
There is a classic Sichuan dish whose name is embedded in the memory of Sichuan people; Its flavor pervades the land of China; Its reputation has crossed the Chinese border; Its shadow floats all over the world. It is one of the eight King Kong flavors of Sichuan Cuisine: Double cooked pork.
Step 1 . Prepare all materials
Step 2 . Put the meat into cold water, add 1 tablespoon cooking wine, Chinese prickly ash and ginger slices, cook over medium heat until the water boils, skim the foam, cook for another 5 minutes until the meat is cut off and turn off the heat. Soak the meat in water until the water is hot. Remove the meat and drain the water.
Step 3 . Cut garlic sprouts into horse ears, soak ginger in red pepper and chop, cut green and red pepper into sections, cut garlic into small pieces, slice ginger and chop bean paste into thin pieces.
Step 4 . Cut the meat into slices about 2 mm thick and 4 cm long.
Step 5 . Put oil into the pot, heat it up, put meat slices under it and stir fry oil, sprinkle an appropriate amount of cooking wine, don't stir fry the meat too much, take out the oil a little and set aside.
Step 6 . Leave some oil in the pot and add ginger, garlic, Douchi and Douban sauce to fry until fragrant
Step 7 . Stir fry until the oil is shiny, then pour in the meat slices and stir fry together.
Step 8 . Add pickled ginger and red pepper, continue to fry until fragrant, add 2 tablespoons of soy sauce, and stir well.
Step 9 . Add green and red peppers and garlic seedlings and continue to fry until the garlic seedlings are broken. Add an appropriate amount of monosodium glutamate and 1 teaspoon of sugar and stir well. (pickled ginger, pickled red pepper and bean paste all contain a heavy salty taste, so no salt is added in the whole process)
Step 10 . finished product
Step 11 . finished product
Step 12 . finished product
Step 13 . finished product
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