Huiguorou is the king of Sichuan cuisine, with delicate taste and aftertaste. Today Xiaobian teaches you three ways to do it, and one of them will suit you.
Practice 1
raw material
Pig hind legs of two knife meat 370 grams, green garlic (green pepper, yellow garlic Taiwan can also be) 70 grams, 25 grams of oil, 12 grams of flour sauce, soy sauce, cooking wine each 12 grams, sugar 5 grams, bean paste, onion each 5 grams, MSG 3 grams.
Production process
1. Cut the meat into 4cm wide strips, cook in boiling water, and cut into slices. Cut the garlic into inch sections.
2. Put the white meat into hot oil and stir fry until the meat comes out of oil and rolls up. Add bean paste and flour paste and fry it. Then add garlic and other seasonings and stir fry for several times. Practice 2
Ingredient: pork (lean) 250g
Accessories: green pepper 45g, green garlic 30g
Seasoning: 20 grams of sweet flour sauce, 10 grams of Douban chili sauce, 10 grams of white granulated sugar, 5 grams of monosodium glutamate and 30 grams of vegetable oil
Production process
1. Rinse the meat and put it in cold water for about 20 minutes;
2. Try to insert it with chopsticks. If there is no blood oozing, it will be cooked thoroughly. Take it out and cut it into thin slices after cooling;
3. Wash the green peppers, remove the pedicels and seeds, and cut them into 3 cm square pieces;
4. Peel the garlic and cut it into sections;
5. Add oil into the frying pan, pour down the meat slices and stir fry them;
6. When the fat part shrinks, stir fry it with green pepper for several times, and then take it out first;
7. With the remaining oil in the pan, stir fry the sweet flour paste and spicy bean paste until fragrant. Add the soup, sugar and monosodium glutamate;
8. Stir fry the sliced meat and green pepper together;
9. Stir fry with green garlic before cooking. When the fragrance is released, serve on a plate.
Practice 3
Raw materials: pork (fat: thin = 3:2, with horse), Pixian Douban, cooking wine, pepper, etc
Side dish: garlic sprout / green pepper
Production process
1. Cook the meat until it's eight
2. Slice the cooked meat
3. Burning oil
4. After the oil is boiled, add Pixian Douban and stir fry it over high heat until fragrant
5. Stir fry the sliced meat until the fat part is smaller and roll