Dry steamed spicy twice-cooked pork
By AlexisHessel
In the past, the method of cooking double-cooked pork has always been boiled. Always feel meat flavor is boiled to a lot. I had a whim today. I want to cook double-cooked pork by steaming. I want to try a new recipe to make it taste better. Compared with traditional practices. I want to improve myself.
Recipe Recommendations
- garlic sprouts 20 grams
- dried chili 10 grams
- salt appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- glutinous rice appropriate amount
- pepper appropriate amount
- medium spice
- fried
- three-quarters of an hour
- simple
Steps for Dry steamed spicy twice-cooked pork
1
Select a piece of best cushion meat from the market. This time I bought 550 grams. But 250 grams is enough to make this dish. Half of the meat will be left. Cook the meat first and put it in the refrigerator to keep fresh. Leave it to cook the next day. If it's frozen, the taste will be much worse.
2
Put water in the pan, open to water, throw the meat into the bile for 5 minutes and pick up.
3
After boiling water, the hair piles on the skin will clearly appear. Use a hair gripper at this time. Pull out the long and short wool piles together.
4
Coat the meat with residual warmth on the surface, coat it with cooking wine and glutinous rice, steam it until it is ripe and remove it. Heat away and make it cool.
5
Soak lantern peppers and cut them into horse ears. Soak the ginger and slice it. Cut the garlic sprouts into horse ears. Serve the plate for use.
6
Dry pepper section to remove the stalks
7
Cut the chilled pork into slices of meat 0.3 cm thick.
8
Put 250 grams of vegetable oil in the pan. Several pepper grains.
9
Pour pork into the pan when low heat is 50%. Fry off excess grease.
10
Wait for the pork to start micro-rolling. Remove the meat and control the oil. Why does this dish use a lot of oil to fry the pork first? Mainly because my experience taught me. The cooked pork produced in this way can not only control the excess oil in the meat. It can also lock in the water inside. The dishes produced are superior in both taste and taste.
11
Pour out the excess oil in the pan. Reserve 30 grams of oil. Add dried peppers and fry until dark. Pour in the pork and add a small amount of salt and stir fry.
12
Wait until the pork starts to turn pale yellow and add the peppers. Soak ginger and garlic sprouts together and stir fry.
13
Pour in the soy sauce after 1 minute to color.
14
Finally add MSG and start the pan. This dish tastes spicy. It's not very spicy. But the meat is steamed. I think the taste is much better than after boiling it.