Twice-cooked pork 回鍋肉
-
Ho Kwok Leung
- Site Admin
- Posts: 366
- Joined: Wed Feb 28, 2024 10:56 pm
- Location: Hong Kong
Twice-cooked pork 回鍋肉
Ingredients
garlic sprouts
Pork belly slices
ginger
seasoning
bean drum
Pixian Doubanjiang
sweet noodle sauce
sugar
Douchi
食材
蒜苗
五花腩片
薑
調料
郫縣豆瓣醬
甜面醬
豆豉
糖
-
Ho Kwok Leung
- Site Admin
- Posts: 366
- Joined: Wed Feb 28, 2024 10:56 pm
- Location: Hong Kong
Twice-cooked pork(classic) 回鍋肉(傳統)
Ingredients
Pork leg 300g
Garlic sprouts 50g
seasoning
Sweet noodle sauce 10g
Salt 0.5g
Pixian Doubanjiang 12.5g
Cooking methods
1.
Wash the pork leg, put it into the pot and cook until the meat
The skin should be cooked until it is soft (do not overcook it). Take it out and let it dry for a while.
Cut into slices about one and a half inches long, one inch and two inches wide, and one minute thick.
Chop the watercress into small pieces.
2.
Add oil and heat until it is 50% hot. Add the meat slices and fry briefly.
Add refined salt and stir-fry until oil comes out. At this time, the meat slices are in the shape of a lamp bowl.
Add the watercress and stir-fry until browned
Add sweet noodle sauce and stir-fry until fragrant
Then add the green garlic sprouts and stir-fry for a few times.
Features
This dish is red and green, salty and sweet, slightly spicy and fermented, rich and fragrant, one of the four
Traditional dishes of Sichuan Province
食材
豬腿肉 300克
蒜苗 50克
調料
甜面醬 10克
鹽 0.5克
郫縣豆瓣醬 12.5克
煮食方法
1.
將豬腿肉洗净，放入鍋中內煮至肉
熟皮軟為度 （切勿煮熟） 撈出稍晾后，
切成約一寸五,分長 一寸二分寬. 一分厚的片。
豆瓣剁碎。
2.
放入油燒至五成熱 下肉片略炒，
再加精鹽炒至出油， 此時肉片呈燈盞碗狀
下豆瓣，炒上色
放入 甜麵醬炒出香味
再放入青蒜苗段炒,幾下即成。
特點
此菜紅綠相襯， 咸中帶甜，微辣酵鮮， 味濃而香， 是四
川省的傳統菜肴
Pork leg 300g
Garlic sprouts 50g
seasoning
Sweet noodle sauce 10g
Salt 0.5g
Pixian Doubanjiang 12.5g
Cooking methods
1.
Wash the pork leg, put it into the pot and cook until the meat
The skin should be cooked until it is soft (do not overcook it). Take it out and let it dry for a while.
Cut into slices about one and a half inches long, one inch and two inches wide, and one minute thick.
Chop the watercress into small pieces.
2.
Add oil and heat until it is 50% hot. Add the meat slices and fry briefly.
Add refined salt and stir-fry until oil comes out. At this time, the meat slices are in the shape of a lamp bowl.
Add the watercress and stir-fry until browned
Add sweet noodle sauce and stir-fry until fragrant
Then add the green garlic sprouts and stir-fry for a few times.
Features
This dish is red and green, salty and sweet, slightly spicy and fermented, rich and fragrant, one of the four
Traditional dishes of Sichuan Province
食材
豬腿肉 300克
蒜苗 50克
調料
甜面醬 10克
鹽 0.5克
郫縣豆瓣醬 12.5克
煮食方法
1.
將豬腿肉洗净，放入鍋中內煮至肉
熟皮軟為度 （切勿煮熟） 撈出稍晾后，
切成約一寸五,分長 一寸二分寬. 一分厚的片。
豆瓣剁碎。
2.
放入油燒至五成熱 下肉片略炒，
再加精鹽炒至出油， 此時肉片呈燈盞碗狀
下豆瓣，炒上色
放入 甜麵醬炒出香味
再放入青蒜苗段炒,幾下即成。
特點
此菜紅綠相襯， 咸中帶甜，微辣酵鮮， 味濃而香， 是四
川省的傳統菜肴
