Twice Cooked Pork(回锅肉) is one of the representative dishes of Sichuan traditional dishes of home-made (flavorful) dishes, which belongs to Sichuan cuisine series. It has a unique taste, bright red color, and is fatty but not greasy. Materials used Streaky Pork 200g Garlic 2 trees Chinese pepper About 20 capsules Ginger Slices 7 or 8 pieces Pixian bean paste 2 tablespoons cooking wine 2 tablespoons White Sugar 1 tablespoon Salt 1 small spoon Raw milk 1 tablespoon Method 1 . First, put the meat into a pot of cold water, add sliced ginger, to a large spoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat and cook for about half an hour. 2. When you can pierce it with chopsticks and no blood comes out, turn off the heat. 3. Cooked meat to cool, cut into thin slices, here is the test of knife work, too thin, a fried on the broken, too thick, fried not lantern nest children. (You can put it in the freezer for five minutes, so it i...
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