Hui Guo
By D'angeloKub
Twisted pork is a traditional dish for cooking pork in Sichuan cuisine in China. It is also called boiled pork in western Sichuan. Every household in Sichuan can make it. Two-cooked pork is characterized by its unique taste, bright red color, fat but not greasy. The so-called returning to the pot means cooking again. As a traditional Sichuan cuisine, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice for Sichuan cuisine examinations. Twice cooked pork has always been regarded as the first and embodiment of Sichuan cuisine. When mentioning Sichuan cuisine, twice cooked pork must be thought of.
Recipe Recommendations
- pork 250 grams
- green pepper 45 grams
- green garlic 30 grams
- sweet sauce 20 grams
- Douban spicy sauce 10 grams
- vegetable oil 30 grams
- white granulated sugar 10 grams
Steps for Hui Guo
1
Preliminary cooking treatment of the meat: Put the meat under cold water, boil the water in the pan over high heat, then change to medium to medium heat until it is cut (meaning just cooked), pick up and place it on the meat and let it cool naturally. (Note: When cooking meat, add a little green onions, ginger, cooking wine, and refined salt to remove the fishy smell)2
Treatment of green garlic seedlings: Beat the head (white part) of the garlic seedlings (to help the fragrance overflow), cut the white part into horse ear shape, and cut the green leaf part into inches (about 3CM)3
Cutting process of meat: Cut the meat into large thin slices (generally about 8CM long * 5CM wide * 0.2CM thick)4
Put a little oil in the pan, add the white meat, and stir-fry until the fat becomes curled, and make the lamp nest. Production method (14 photos)(Shoveling the meat to the edge of the pot is a lazy person's way! Hehe! In fact, the meat should be shoveled out first and fried the bean paste)5
Add the bean paste and sweet flour paste, stir-fry until fragrant and color (see the oil color is red and bright) First add the green garlic seedlings (white parts), stir-fry slightly and smell the garlic seedlings leaves (green parts) and stir-fry together6
. Season and add a little fermented bean (to be chopped), white sugar, and monosodium glutamate. (Saltiness can be added according to the specific salinity of the dish or personal taste at this time)Hui Guo Make Tips
1. Let the meat cool before slicing, otherwise it will crumble easily (if in a hurry, you can rinse it under running water to cool it down).
2. Taste the saltiness of the bean paste to determine the amount of salt needed.
3. Dilute the sweet bean sauce with water at a 1:2 ratio before using.
4. The sweet bean sauce and soy sauce are used for coloring and adding fragrance; use them in moderation.