Qiaozhou Chinese onion twice-cooked pork
Qiaozhou's green onions are famous. They are big and strong. They will be very fragrant when used to stir-fry twice-cooked pork. The twice-cooked pork tastes salty and fresh, has a unique taste, red and bright color, and is stir-fried to produce some oil, making it fat but not greasy. It's a very good dish.
Recipe Recommendations
- Pi County bean paste 1 full tablespoon
- dried chili 1-2 strip
- garlic 2 capsules
- soy sauce 1 teaspoon
- soy sauce 1/2 teaspoon
- sugar 1/4 teaspoon
- cooking wine 1 teaspoon
- slightly spicy
- fried
- an hour
- simple
Steps for Qiaozhou Chinese onion twice-cooked pork
1
Put the pork into the pan with cold water, add 1/2 teaspoon of cumin, 1 teaspoon of pepper, and 3-4 slices of fragrant leaves. Cook the pork until 70 to 80 percent done, cool slightly and cut into thin slices.
2
Divide the spring onions into two parts: green and white, and cut into sections.
3
Open the pan, heat slowly, add 1 tablespoon of bean paste, chili strips and garlic, over medium heat, slow heat to force out the flavor, add the meat slices, stir up the oil, but do not fry it dry, hold the bottom of the pot and leave the oil.
4
Open the pan, heat slowly, add 1 tablespoon of bean paste, chili strips and garlic, over medium heat, slow heat to force out the flavor, add the meat slices, stir up the oil, but do not fry it dry, hold the bottom of the pot and leave the oil.
5
Turn on high heat, pour in the green onion, stir fry for a few times, add 1/4 teaspoon of sugar, add 1 teaspoon of light soy sauce and 1/4 teaspoon of light soy sauce (to add color), the light soy sauce will be more fragrant when the pan is warmed. Pour it over a few times.
6
Pour in the green onion leaves, sprinkle with a few drops of wine, stir-fry slightly before serving.Qiaozhou Chinese onion twice-cooked pork Make Tips
First, it is best to use rice bean paste, which is more authentic. If you can't find it for the time being, you can use other brands; second, the bean paste is very salty, so you basically don't need to add salt, but you need to add a little sugar to taste it.