twice-cooked pork
By VicentaLakin
Recipe Recommendations
- pork belly half a catty
- green garlic appropriate amount
- sprouts appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- garlic appropriate amount
- onion appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for twice-cooked pork
1
Boil the pork belly with boiling water, slice it after cooking, and cut the green garlic into strips
2
Put oil in the pan and stir-fry until golden brown
3
Put the oil in the pan, add the pork belly, stir-fry until golden brown, add some rice wine
4
Add red pepper and shredded ginger, add seasoning, and continue to stir-fry
5
Add sprouts to taste
6
Add green garlic and stir-fry
7
dish uptwice-cooked pork Make Tips
1. Cooking must be cut off
Breaking raw is a cooking term. The specific definition will not be written here. When operating, it is basically about 7 rare. There are two ways to judge that the life has been broken: one is to use bamboo chopsticks to insert it. If it can be inserted and no blood spills out, it will be just right; the other is to cut it from it, if there is no blood at the edge. There are also two reasons for breaking up: one is the taste requirement, which requires that the meat slices be tender and crispy, crispy and tender when eaten; the other is the shape requirement, which requires that the shape should be slightly rolled up when processed, just as predecessors said It is in the shape of "Dengdeng Wo", so that it can be dynamic and increase the appetite.
2. Shape requirements
There are no specific requirements for the size of the meat slices, but it is too small to roll, so usually the length should be about 6 centimeters and the width should be about 3 centimeters. It should not be too thick, otherwise it will feel greasy when eaten.
3. Choice of side dishes
Generally speaking, pepper, garlic moss, and green garlic are all okay, but among them, green garlic is the best. There are two reasons: first, the color, green garlic is green and white, and the twice-cooked pork is red and bright, which is the most pleasing to the eye; second, it is fresh, fragrant, crisp and tender, refreshing but not greasy, which is unmatched by others. If you add green garlic, the color of the dishes will be heavy and light, red and green, and the taste will be thin and thick, strong and light, even thin and thick, and have a distinctive shade.
4. Stir fry until you spit oil
In the process of making twice-cooked pork, the use of heat is very particular. Because it is not simple to fry, two points should be paid attention to: First, don't use too much oil, as long as it can be stir-fried and will not stick to the pan; second, don't overheat the oil temperature. If it is too hot, it will be fried. This must not be done for the pork cooked again. The meat slices are fried under warm heat and a small amount of oil. The fat will melt and overflow under the action of the oil temperature. This is called spitting oil. This can reduce the greasy level. So how to judge spitting oil? It must be judged by the amount of oil. If there is a slight increase in domestic oil, it will be fine. Don't spit too much oil, or you will get old.
Breaking raw is a cooking term. The specific definition will not be written here. When operating, it is basically about 7 rare. There are two ways to judge that the life has been broken: one is to use bamboo chopsticks to insert it. If it can be inserted and no blood spills out, it will be just right; the other is to cut it from it, if there is no blood at the edge. There are also two reasons for breaking up: one is the taste requirement, which requires that the meat slices be tender and crispy, crispy and tender when eaten; the other is the shape requirement, which requires that the shape should be slightly rolled up when processed, just as predecessors said It is in the shape of "Dengdeng Wo", so that it can be dynamic and increase the appetite.
2. Shape requirements
There are no specific requirements for the size of the meat slices, but it is too small to roll, so usually the length should be about 6 centimeters and the width should be about 3 centimeters. It should not be too thick, otherwise it will feel greasy when eaten.
3. Choice of side dishes
Generally speaking, pepper, garlic moss, and green garlic are all okay, but among them, green garlic is the best. There are two reasons: first, the color, green garlic is green and white, and the twice-cooked pork is red and bright, which is the most pleasing to the eye; second, it is fresh, fragrant, crisp and tender, refreshing but not greasy, which is unmatched by others. If you add green garlic, the color of the dishes will be heavy and light, red and green, and the taste will be thin and thick, strong and light, even thin and thick, and have a distinctive shade.
4. Stir fry until you spit oil
In the process of making twice-cooked pork, the use of heat is very particular. Because it is not simple to fry, two points should be paid attention to: First, don't use too much oil, as long as it can be stir-fried and will not stick to the pan; second, don't overheat the oil temperature. If it is too hot, it will be fried. This must not be done for the pork cooked again. The meat slices are fried under warm heat and a small amount of oil. The fat will melt and overflow under the action of the oil temperature. This is called spitting oil. This can reduce the greasy level. So how to judge spitting oil? It must be judged by the amount of oil. If there is a slight increase in domestic oil, it will be fine. Don't spit too much oil, or you will get old.