Twice-cooked pork striking


Twice-cooked pork striking

Notes: 1: Meat should be chilled before cutting, otherwise fragile (to be washed with tap water in a hurry). 2: Taste the saltiness of the bean paste to determine the amount of salt 3: Sweet noodle soy sauce water diluted in 1:2 scale, then use 4: Sweet noodle soy sauce and soy sauce to tone and flavor, appropriate amount.

Food Material List

  • 1 Pork and pork 200g
  • 2 Cabbage Half Jin

Operational steps

  • 1 Preliminary Cooking Processing of Meat: Cool the meat in water, boil the water in the pot in a vigorous fire, then boil it over medium and small heat until it is broken (just cooked). Pick up the meat and put it on a pad to cool naturally. (Note: When boiling meat, a little scallion, ginger, cooking wine and salt should be added to remove the fishy smell.)
  • 2 Treatment of garlic seedlings: break the white part of garlic seedlings (conducive to spillover of fragrance), cut the white part into horse ear type, cut the green leaf part into Cun knots (about 3CM)
  • 3 Meat knife shaping: Meat cut into large slices (generally about 8CM * width 5CM * thickness 0.2CM)
  • 4 Return to the pot process: put a little oil in the pot, add white meat, stir-fry, fat meat becomes curly, lamp nest. Its lazy to shovel meat to the side of the pot! Ha-ha! Actually, it should be shoveling meat out first and frying bean paste.
  • 5 Lower bean paste and sweet paste, stir-fry and color (see oil red bright)
  • 6 First, stir-fry garlic seedlings (white part), stir-fry with garlic leaves (green part).
  • 7 Add a little soybean sauce (need to be chopped), sugar, monosodium glutamate, you can. (Salty can be added according to the specific saltiness or personal taste of the dish at this time)

Tips

1. Meat selection should be fine:
fresh pork slaughtered on the same day should be slaughtered with two knives on the hind legs, four thin, six wide and three fingers, too fat and greasy, too thin and burnt, too wide and too narrow to shape.
2. Boiling meat should be seasoned:
Boiling meat in clear water is difficult to produce meat fragrance. Therefore, after boiling water, first put ginger (patted with a knife), onion festival, garlic, pepper soup, etc. The soup is fragrant, and then put in the washed pork. When it is six ripe, it will be picked up for reserve and cannot be boiled too soft.
3. Cut meat skillfully:
Many people wait for meat to be cold, thin and fragile, and hot when its hot, so its hard to even the knife. A knowledgeable cook dips the meat in cold water and knifes when its cold and hot outside. Now with a refrigerator, he can put the newly cooked meat in the freezer for two or three minutes, which is better for cutting. Now.
4. Ingredients should be proper:
Beans must be authentic Pixian Beans, chopped with knife, sweet paste should be black and bright, sweet and pure, soy sauce should be thick and can be hung on the bottle wall.
5. We should make sure of the proper temperature for boiling:
mastering the temperature is the key to the back-to-the-pot meat. Medium-heat, after the meat slices, that is to say, cut the thin Pixian bean flaps, mixed stir-fry, so that the unique color and taste of the bean flaps deep into the meat. Teachers who are well-kneaded in cooking oil can cook meat slices into a rolled-up nest shape, commonly known as "lamp nest". When meat slices nest, immediately put in sweet sauce, soy sauce a little, also can put a few drops of cooking wine appropriately, put a little chicken essence, in order to increase the fragrance and delicacy. Then, immediately add ingredients, change to a big fire, stir-fry until cooked, then start the pot.

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Healthcare food category

Poultry, Sour and hot, Cold Dishes 1, Fragrant, Spicy, Staple food, Sushi, Japanese cuisine, Detoxification and Nourishing Face, Speciality, Northwest Cuisine, Featured delicacies


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