Twice Cooked Pork
by zammwsm
Favorite
Difficulty
Easy
Time
15m
Serving
2
Twice-cooked pork is a traditional dish in Sichuan cuisine, and it is also called boiled pork in western Sichuan. Every household in Sichuan can make it. It is characterized by unique taste, bright red color, fat but not greasy. The so-called re-cooking means cooking again. As a traditional Sichuan cuisine, twice-cooked pork has always been regarded as the top of Sichuan cuisine. When it comes to Sichuan cuisine, you must think of twice-cooked pork.
Pay attention when cooking the re-cooked meat. Heat the oil to 40% of the oil in the pan, and then put the meat in torture. 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 broth of the boiled meat must be kept at a certain temperature, and the meat slices have a certain amount of moisture, which can also keep the meat tender and soft. 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.
Generally speaking, people who cook at home are basically accustomed to putting oil in a cold pan, and they are also accustomed to cooking 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 pot is hot, and add a little bit of oil to the cooked pork. Some people are afraid that the oil is too heavy, so they don’t put the oil at all, and directly put the cut pork into the pot to torture. The oil is not heavy, but the meat is also scorched, and it is difficult to melt the slag in the mouth, and there is no softness that comes from the dry smell of twice-cooked meat. In fact, if the oil is too heavy, pour out some before adding ingredients and condiments. "
Pay attention when cooking the re-cooked meat. Heat the oil to 40% of the oil in the pan, and then put the meat in torture. 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 broth of the boiled meat must be kept at a certain temperature, and the meat slices have a certain amount of moisture, which can also keep the meat tender and soft. 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.
Generally speaking, people who cook at home are basically accustomed to putting oil in a cold pan, and they are also accustomed to cooking 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 pot is hot, and add a little bit of oil to the cooked pork. Some people are afraid that the oil is too heavy, so they don’t put the oil at all, and directly put the cut pork into the pot to torture. The oil is not heavy, but the meat is also scorched, and it is difficult to melt the slag in the mouth, and there is no softness that comes from the dry smell of twice-cooked meat. In fact, if the oil is too heavy, pour out some before adding ingredients and condiments. "
