Twice Cooked Pork
1.
Ingredients: Two-knife leg meat Accessories: Garlic seedlings, ginger slices, sweet pepper pieces
2.
Seasoning: Garlic slices, sweet noodle sauce, Pixian bean sauce, ginger chicken bouillon
3.
Boil water in a pot, add a small piece of ginger, and add pork.
4.
Cook until the chopsticks can be easily inserted into the pork and then pick up the slices.
5.
slice
6.
Pour the sliced meat into the broth just boiled and scald it out.
7.
Control dry water for use
8.
Add a little oil to the pot and stir fry the meat.
9.
When the fat is fried out of oil, after scooping out the excess oil, add in Pixian bean paste, sweet noodle sauce, and garlic slices and fry for a fragrance
10.
Add the young ginger slices, red pepper cubes, and stir fry the chicken essence evenly.
11.
Add garlic sprouts and stir-fry evenly.
12.
It's so easy!
13.
Three bowls of rice
14.
perfect
15.
perfect
Tips:
If you are not sure about the details of the practice, you can add VX: gzrj8080
1. Choose the meat to be fine: the fresh pork that was slaughtered that day should be fattened with four hind legs and two knives, thin with six wide and three fingers, too fat and greasy, too thin and coke, too wide and too narrow are difficult to shape.
2. Season the boiled meat: boil the meat in clear water, it is difficult to produce the meat fragrance. Therefore, after the water is boiled, first put in the ginger (patted it with a knife), the spring onion, garlic, and the pepper soup, so that the soup is fragrant. Then put in the cleaned pork, pick it up when it is six mature, and don't cook it too softly.
3. Cut the meat skillfully: many people wait until the meat is cold and then cut, it is fat and thin, it is easy to break, and it is hot when it is hot, it is difficult to cut the knife evenly, and the knowledgeable chef will soak the picked meat in cold water and take advantage of it. If you have a refrigerator, you can put the freshly cooked meat in the freezing chamber for two or three minutes, which is better for cutting.
4. The ingredients must be proper: Douban must be authentic Pixian Douban, chop finely with a knife, and thick soy sauce can be hung on the bottle wall.
5. Suffering must be controlled by heat: mastering the heat is the key to re-cooking meat. After adding the meat slices over medium heat, chop fine Pixian Douban, mix and stir-fry, so that the unique color and taste of Douban penetrates into the meat. A chef who knows the temperature of the oil properly can cook the meat slices into a roll nest shape, commonly known as "dengzhanwo". When the meat slices form a nest, immediately put a little sweet noodle sauce, a little soy sauce, a few drops of cooking wine, and a little chicken essence to increase the fragrance and flavor. Then, immediately add the ingredients, change to high heat, and stir-fry until cooked.
Heat the oil in the pan until 40% of the oil is blanched, and then put the meat to torment. After the cut meat is left for a while, the meat slices will stick together. If it is to be fried, it will easily separate the fat and the thin. If the meat slices are allowed to dissolve and the sticky oil will disperse by themselves, it will easily cause the bottom to be scorched and greasy, and the torment will be uneven. Therefore, the soup for boiled meat must be kept at a certain temperature. Before the meat slices are placed in the pot, use a leaky ladle to disperse the meat in the soup, and then put it into the pot for torture. In this way, the fat and thinness will be constant, and a certain amount of moisture on the meat can also keep the meat. The tenderness. Sichuanese call the cooked pork boiled pork. There is no "boil" method in cooking skills. It combines the four methods of stir-frying, simmering, stir-frying and deep-frying, so that the cooked dishes have the flavor characteristics derived from the four methods.
Some chefs at home are accustomed to putting oil in a cold pan, and they are also accustomed to cooking directly after cooking with raw oil. Generally speaking, this is a cooking taboo. The cold pan is hot enough, the oil temperature is too high, the raw oil is cooked, the oily smoke is too heavy, and it gets into the dish, defeating the original taste of the dish. Therefore, you should add the cooked oil after the pan is hot, and add a little bit of oil to the cooked meat, preferably cooked vegetable oil, vegetable oil merges with the lard in the meat, and has a more torturous fragrance. ??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? After the pot is hot, put in the cooked oil. The vegetable oil blends with the lard in the meat, giving it a more tormented fragrance. Nowadays, people in the city rarely use vegetable oil. Moreover, it is rarely available on the market. If you want to use vegetable oil with a clear and mellow texture, you have to use a blended oil. Some people are afraid that the oil is too heavy, so they just put the cut pork into the pot and boil it. In this way, the oil is not heavy, but the meat is also dry and it is difficult to melt the slag in the entrance, and there is no jerky meat. The fragrance came slowly and softly. In fact, if the oil is too heavy, pour out some before adding ingredients and condiments.
Authentic twice-cooked pork,
