Twice-Cooked Pork
Chinese name: 回锅肉 (huí guō ròu)
Style: Sichuan (Szechuan) Cuisine
Characteristics: Twice-cooked pork is red and green in color, rich in taste. The pork slices in it is fat but not greasy.
As the saying goes, if you haven't eaten twice-cooked pork in Sichuan, you haven't actually been to Sichuan, even if you have. Twice-cooked pork, sisiter dish of Fried Pork with Salted Pepper, is a traditional and popular dish in Sichuan. Almost every housewife in Sichuan can cook it. Nowadays, twice-cooked pork has been developed into a great variety according to different local flavors, but the way of cooking the pork is unchanged.
Style: Sichuan (Szechuan) Cuisine
Characteristics: Twice-cooked pork is red and green in color, rich in taste. The pork slices in it is fat but not greasy.
As the saying goes, if you haven't eaten twice-cooked pork in Sichuan, you haven't actually been to Sichuan, even if you have. Twice-cooked pork, sisiter dish of Fried Pork with Salted Pepper, is a traditional and popular dish in Sichuan. Almost every housewife in Sichuan can cook it. Nowadays, twice-cooked pork has been developed into a great variety according to different local flavors, but the way of cooking the pork is unchanged.
Ingredients:
pork butt, 250 g
100 g garlic sprouts
pork butt, 250 g
100 g garlic sprouts
salt
chicken essence (chicken stock/bouillon)
cooking wine
lobster sauce
broad bean paste
cooking oil
white sugar哆啦a梦伴我同行百度网盘
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.
chicken essence (chicken stock/bouillon)
cooking wine
lobster sauce
broad bean paste
cooking oil
white sugar哆啦a梦伴我同行百度网盘
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.
Preparation:
1. Bring 3/4 wok of water to a boil. Add in the whole pork butt to be boiled for about 3 minutes until 60% cooked, during which cooking wine, ginger and green onion sections can be added in to help to remove the fishy smell. Pick it out and put into a basin filled with cold water to be cooled for 1 minute. Remove it and cut into thin slices of 3-4 cm long and 1-2 cm wide. Put onto a plate.
1. Bring 3/4 wok of water to a boil. Add in the whole pork butt to be boiled for about 3 minutes until 60% cooked, during which cooking wine, ginger and green onion sections can be added in to help to remove the fishy smell. Pick it out and put into a basin filled with cold water to be cooled for 1 minute. Remove it and cut into thin slices of 3-4 cm long and 1-2 cm wide. Put onto a plate.
2. Wash the garlic sprouts. Pat the white stems on chopping board with kitchen knife until you feel the garlic smell. Cut into sections of 3 cm long. Put into plate.
Methods:
Step 1: Place a wok over high heat until hot. Add some cooking oil, and add in the pork butt slices when the oil is hot. Add in broad bean paste and lobster sauce. Stir-fry it for 30 seconds until fragrant. Add in some white sugar and cooking wine. Stir-fry for 3-5 minutes until the pork slices turn red. 四川美食食谱英语作文 |
Step 2: Pour in the garlic sprouts sections. Stir-fry it for 2 minutes. Add in a little bit salt and some chicken essence (or monosodium glutamate). Stir-fry for 10 seconds until garlic sprouts shrink and all the ingredients well mixed.
Step 3: Finally, twice cooked pork is complete. Turn off the heat, remove it out of the wok and put into a prepared fine porcelain plate. Serve with rice.尼尔斯骑鹅旅行记故事梗概 |
Tips: Besides garlic sprouts, dry cowpeas, chili peppers, pickles, cabbage, garlic stems can also be used as the fixings to go with pork in this dish according to your favorite.
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