It's a fragrance
By VicentaLakin
How do you cook a good pot back? It was an unwise move for a man to think, not to mention that he did well, but that he was selfish enough to learn to cook because he didn't like to eat fat, to think about it and not to do it, to do what he wanted, to do what he wanted to do, and to do what he wanted to do, which was really unwise for a boy, and that my husband was almost alive, whether he was fat or not, to think that his previous behavior was so bad for him, and that he had little babies at home, and that he learned to cook, and was alive and soon put on the agenda, and then he couldn't clean up the traditional canteens, because of their unique tastes, colour, fatness and love. In terms of getting back the pot, the new pied canals that have been derived, such as “Choose back the pot”, “Choose back the pot”, “Choose back the pot”, “Choose back the pot”, “Choose back the pan”, etc., are no longer the same as the real old-fashioned ones, although they are unique. It's a perfect match, very underground meal. It's good for me, too
Recipe Recommendations
- pork belly appropriate amount
- green garlic appropriate amount
- red pepper appropriate amount
- yellow pepper appropriate amount
- shallots appropriate amount
- ginger slices appropriate amount
- garlic slices appropriate amount
- octagonal appropriate amount
- Pi County bean paste a tablespoon
- sweet sauce 1/3 tablespoon
- douchi a tablespoon
- soy sauce a little
- cooking wine appropriate amount
- white sugar a little
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for It's a fragrance
1
Preparation of ingredients
2
Garlic slices, peppers, pepper slice strips
3
- I'm going to wash my skin
4
Preparation of cooking materials
5
(b) To put appropriate quantities of water in the boiler, with onion chips, ginger chips and eight horns
6
When the water is released, the meat is put in
7
(a) To be boiled to the age of six and then immersed in cold water and then recovered
8
Cut the flesh into thin pieces
9
And a little oil from the hot pot, and a slice of meat
10
(b) When the meat is made out of a little oil, then the meat is taken out
11
(b) Save bottom oil in the pot
12
Onions, ginger, garlic
13
A spoon of soybean bean sauce
14
(a) Equalizing the fire
15
Add a third of the spoon of sweet noodles
16
(a) Equalizing the fire
17
Add a spoon of beans
18
(b) Turning out red oil
19
We're going to go down and flip the meatloaf
20
Down to Paprika, pepper
21
I'm going to have to make a change
22
Intoxicating a few raw, salivas, unstoppable fire
23
Join a little bit of white sugar and continue to flip
24
Add garlic bands
25
Quick fire
26
And when the fire is set off, it will be boiled
27
It's fragrance and fragranceIt's a fragrance Make Tips
Cooking Tips: 1. Remove the pork belly and set aside once it is about 60% cooked. Do not boil it until it becomes too soft; if it is too soft before being stir-fried, the meat slices will become dry and scorched, losing the delicate tenderness that emerges amidst the savory aroma of Twice-Cooked Pork. 2. Many people wait for the meat to cool before cutting, but the layers of fat and lean meat break apart easily. When hot, it burns the hands, making it difficult to cut evenly. The trick to cutting meat is to soak the cooked meat in cold water and slice it while the outside is cold but the inside is still hot; this makes it much easier to cut. 3. The green garlic must be added right before the dish is finished, as it cooks very quickly. A quick stir-fry is all it takes before serving. 4. There is no need to add salt during the entire stir-frying process because the combination of seasonings is sufficient. Additionally, adding too much seasoning will make the dish too salty, so be sure to control the amounts and taste frequently. 5. Mastering the heat is the key to this dish. It is recommended to use medium heat when stir-frying the pork slices, then switch to high heat immediately after adding the red and yellow peppers, continuing until cooking is complete.
Encyclopedia: Twice-Cooked Pork is a traditional pork dish in Chinese Sichuan cuisine, also known as "Ao Guo Rou" in the Western Sichuan region. It is a dish that every household in Sichuan knows how to prepare. Twice-Cooked Pork is characterized by its unique flavor, bright red color, and a texture that is rich but not greasy. The term "Hui Guo" means cooking again. As a traditional Sichuan dish, Twice-Cooked Pork holds a very important status in Sichuan cuisine; it is often chosen as the primary dish for Sichuan cuisine grading exams. It has long been regarded as the head of Sichuan cuisine and the embodiment of the cuisine; one cannot mention Sichuan cuisine without thinking of Twice-Cooked Pork.
Nutritional Value: [Pork]: Pork is rich in high-quality protein and essential fatty acids. It also provides heme (organic iron) and cysteine, which promotes iron absorption, helping to improve iron-deficiency anemia. It has the effects of nourishing the kidney and blood, as well as moistening dryness and nourishing yin. [Red Pepper]: Red peppers have very high nutritional value and offer benefits such as protection against cold, appetite enhancement, and sterilization. In addition to being rich in carotene, a single red pepper contains approximately 5,000 international units of Vitamin A, which can satisfy an adult's daily requirement. It also contains over 100 milligrams of Vitamin C. These rich antioxidants can neutralize harmful oxygen free radicals in the body, which is beneficial to human health. [Yellow Pepper]: Yellow peppers are nutritious themselves and have many health benefits. The types and content of vitamins in yellow peppers are exceptionally rich. A small yellow pepper includes Vitamin A, B-complex vitamins, Vitamin C, Vitamin E, Vitamin K, carotene, folic acid, and other vitamins. Secondly, yellow peppers also contain minerals such as calcium and iron, as well as dietary fiber. [Green Garlic]: Green garlic contains nutrients such as protein, carotene, Vitamin B1, and B2. Its spicy flavor mainly comes from the capsaicin it contains. This spicy substance has the effect of stimulating the appetite and aiding digestion. It also has good sterilization and antibacterial effects, effectively preventing diseases caused by environmental pollution such as influenza and enteritis. Green garlic has a certain protective effect on the cardiovascular and cerebrovascular systems and can prevent the formation of blood clots; it also...