Proportion is Very Important-garlic Sprouts Twice Cooked Pork

Name: Proportion is Very Important-garlic Sprouts Twice Cooked Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Garlic sprouts; Some shallot; Some ginger; Some garlic; Some Pixian Douban; Some Sweet noodle sauce; Some Soy sauce; Some Sugar; Some Cooking Wine; Some Chicken Bouillon Powder; Some MSG

by Night dire

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In the past, fried twice-cooked pork generally did not have a very fixed seasoning. Sometimes soy sauce was added, sometimes chicken essence was added, and sometimes sugar was added for freshness. The side dishes are also diverse, including garlic sprouts, onions and green peppers, in addition to garlic moss, dried tofu, carrots, and cabbage.
Some time ago, from a food video, I followed a national chef to learn the recipe of twice-cooked pork, using sweet noodle sauce, and the chef specifically emphasized that the ratio, including the ratio between main ingredients and ingredients and seasonings, is the key.
Although I have used sweet noodle sauce before frying twice-cooked pork, I have never considered the ratio of seasonings. This time I learned another trick. "

Proportion is Very Important-garlic Sprouts Twice Cooked Pork

1. Put the pork into the pot with cold water, add two slices of ginger and one spoon of cooking wine to get rid of the smell. Cook for about 30 minutes, tap the chopsticks lightly and insert the bloodless water out.

2. Slice green onion, ginger, garlic, 1 spoon of cooking wine, 1 spoon of Pixian watercress, half spoon of sweet noodle sauce, half spoon of soy sauce, and half spoon of sugar to make a sauce. Add a little chicken essence and monosodium glutamate for later use. (Tips: The amount of Pixian Douban, sweet noodle sauce, soy sauce, and sugar depends on the amount of ingredients, but the ratio must be 2:1:1:1. The chef said the ratio is very important.)

3. Let the pork belly cool and cut into thin slices. Cut the garlic sprouts into sections. (Tips: The meat can be less or more according to your own hobbies, but the ratio is exquisite. The ratio of main meat and ingredients is generally 6:4.)

4. Warm the pan with cold oil. The amount of oil can be less. Stir-fry until the fatty meat spits out oil and rolls, and the meat slices appear in the scallop nest. (Whether it’s cooked twice-cooked pork or salt-fried pork, stir-fry the fatty pork until it spits out oil and rolls, and the Dengzhanwo is delicious.)

5. Add the sauce and stir fry to get the red oil.

6. Then add the ginger and garlic slices and stir fry for a fragrance.

7. Add garlic sprouts (or green peppers, onions, dried tofu and other ingredients) and stir fry until they are broken.

8. Put the shallots in the pot and stir up the pot just before the pot. (The green onions are a bit spicy when they are fried, and they will taste like rotten green onions after they are fried, so put them in before they are out of the pan until the green onions have just begun to break out of the pan.)

Tips:
Ps: A few tips:
1. The chef said: The ratio of Pixian watercress, sweet noodle sauce, soy sauce and sugar should be 2:1:1:1. This is very important. In addition, the ratio of main meat and ingredients is generally 6:4.
2. There should be less oil in the bottom of the pot, because fat will produce oil.
3. The important reason why the twice-cooked meat is fat and not greasy, in addition to the boiling before the frying, is to stir-fry in the pan until the fat is out of the oil and rolls, showing the Dengzhanwo, whether it is made of twice-cooked meat or salt-fried meat, this One step is critical.
4. Put the shallots in the pan just before it is out of the pan until the pan is just broken
5. The side dishes of twice-cooked pork are more casual, as long as they don't have too much moisture, onions, garlic sprouts, green peppers, dried tofu, cabbage, carrots, garlic sprouts, etc. will do.
6, Pixian Douban and soy sauce are very salty, if you want to put salt, you must consider it.