Ingredients: soy sauce,lotus root,mushrooms,hind leg meat,egg yolk,green onion,flour,cornflour,oil,baking powder,white pepper
Twisted pork is a traditional dish in Sichuan cuisine, which 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 returning to the pot means cooking again. As a traditional Sichuan cuisine, twin-cooked pork has always been regarded as the first of Sichuan cuisine. When mentioning Sichuan cuisine, twin-cooked pork must be thought of. <br /><br />Pay attention when making twice-cooked pork. When the oil is heated to 40% warm, you can put the meat to be cooked. After leaving the cut meat for a while, the meat slices will stick together. If you want to fry it, it will be easy to separate the fat and the lean. If you let the meat slices melt away and disperse themselves, it will easily cause the bottom to be burnt and greasy on the top. Uneven, therefore, the meat soup must be maintained at a certain temperature, and the meat must be kept tender and soft. Sichuanese call twice-cooked meat also called boiled pork. In cooking skills, there is no "boiling" method. It combines the four methods of frying, frying, stir-frying and frying, so that the cooked dishes have the flavor characteristics obtained by the four methods. <br /><br /><br />Generally speaking, people who cook at home are basically used to putting oil in the cold pan, and are also used to letting the oil go directly and cook after cooking. Generally speaking, this is a taboo for cooking. The cold pan is so hot that the oil temperature is too high, the oil is cooked, and the oil smoke is too heavy, so it is stir-fried into the vegetables to defeat the original flavor of the vegetables. Therefore, you should wait until the pan is heated and add the already cooked oil. You should add some oil first to make twice-cooked pork. Some people are afraid that the oil is too heavy, so they simply don't add the oil and directly put the cut pork into the pan to cook. In this way, the oil is not heavy, but the meat is also dry and burnt, and it is difficult to melt dregs in the mouth, and there is no hint of softness that slowly comes from the dry aroma of twice-cooked pork. In fact, if the oil is too heavy, just pour out some before adding the ingredients and seasonings.
