Twice Cooked Pork
1.
Preliminary cooking of the meat: cold water the meat, boil the water in the boiling pot on a high fire, and then change the medium and low heat to boil until it is cut off (just cooked), pick up and place a kerchi on the meat and let it cool naturally. (Note: A little green onion, ginger, cooking wine, refined salt should be added when cooking the meat to remove the fishy)
2.
Treatment of green garlic sprouts: pat the garlic sprouts (white parts) to break (it is conducive to the overflow of fragrance), the white parts are cut into horse ears, and the green leaves are cut into sections (about 3CM)
3.
Knife molding of meat: cut the meat into large slices (generally about 8CM*width 5CM*thickness 0.2CM)
4.
Put a little oil in the pot, add the white meat, stir fry, the fat meat becomes curly, and the lamp base is raised. Production method (14 photos) (shoveling the meat to the side of the pot is a lazy way! Haha! Actually, the meat should be shoveled out first before frying the bean paste)
5.
Add the bean paste and sweet noodle sauce, sauté fragrant and color (you can see the oily red and bright). First add the green garlic sprouts (white parts), fry slightly and smell the garlic leaves (green part) and stir fry together
6.
. Seasoning, add a little tempeh (need to be chopped), sugar, and MSG. (The saltiness can be added according to the specific saltiness of the dishes or personal taste at this time)
Tips:
1. The meat should be cold before cutting otherwise it is fragile (if you need it, you can rinse with tap water in a hurry) 2. Taste the saltiness of the watercress to determine the amount of salt 3. The sweet noodle sauce is diluted with water in a ratio of 1:2 and then used 4. .Sweet noodle sauce and soy sauce play the role of toning and flavoring, appropriate amount
