Taro Sheet Twice-Cooked Pork

Name of dish: Pork with sweet peel

recipe Author: Wang Gang, China(Well-known Sichuan cuisine bloggers and senior home-cooked chefs focus on the practical teaching of home-cooked Sichuan cuisine. The dishes are grounded and easy to understand, and the whole network pays more attention to over 10 million food lovers.)

detailed recipe content

accurate ingredients list (main ingredients, auxiliary materials and seasonings, accurate weight without error)

main material: 300g of pork with skin and 200g of fresh sweet potato skin

accessories: 50g of green garlic sprout, 20g of Pixian watercress, 5g of sweet noodle sauce, 10g of ginger, 15g of garlic, 3g of dried red pepper and 1g of dried pepper

seasoning: 25 ml of edible oil, 10 ml of cooking wine, 3g of white granulated sugar and 1g of edible salt (light taste can be omitted, watercress comes with salty taste)

step-by-step practical operation (numbered disassembly, novice direct re-engraving)

1. treatment of spiced pork: put the spiced pork into the pot in cold water, add 3 grams of ginger slices and 5 milliliters of cooking wine, skim the floating foam on the surface after boiling over high heat, turn to low heat and cook slowly for 15 minutes, cook until the spiced pork is fully cooked (with chopsticks can be gently pierced, no blood and water oozes out), take it out, cool until it is not hot, and cut into even slices with a thickness of 2mm.
2. Pretreatment accessories: fresh vetch skins are cut into 5cm long and 2cm wide strips; Wash garlic sprouts and cut into oblique sections. Garlic white and garlic leaves are placed separately. Cut the remaining ginger and garlic into fine powder, and cut the dried red pepper into small pieces for later use.
3. Stir-fry spiced pork with oil: do not put oil in the hot pan, turn on a small fire, put the cut spiced pork slices, spread the bottom of the pan evenly, stir-fry slowly for 3-4 minutes, and keep turning until the meat slices are slightly rolled up into "lamp lamp shape", the grease is fully separated out, and the excess lard in the pan is put out, leaving only 15 ml of bottom oil.
4. Stir-fry the red oil of the sauce: turn to medium heat, add Pixian watercress, sweet noodle sauce, ginger garlic powder, dried red pepper and dried prickly ash, stir-fry for 1 minute until the red oil and spice fragrance of the watercress are completely released, pay attention to control the temperature, and avoid the bitterness of the sauce.
5. Turn over the fried pork slices to taste: pour in the stir-fried pork slices, turn over the fire and stir-fry quickly for 30 seconds, so that each slice of meat is evenly wrapped with sauce, add white granulated sugar to improve freshness, and continue to stir-fry for 10 seconds to neutralize the salty taste of watercress and enhance the sweetness of the dishes.
6. Add the sweet potato peel and stir-fry quickly: add the cut sweet potato peel strips, keep the hot and stir-fry quickly for 1 minute, after the sweet potato peel becomes soft when heated, add the remaining 5 ml cooking wine to remove fishy smell and increase fragrance, add 1g salt to taste, stir-fry evenly, avoid long-term stir-frying in the whole process, and prevent the sweet potato peel from becoming soft and rotten.
7. Caution out of the pot: first put in the white section of garlic sprouts, stir-fry over high heat for 10 seconds, then add the garlic leaf section, continue to stir-fry for 20 seconds, until the garlic sprouts are broken and the fragrance overflows, immediately turn off the fire and put on a plate without additional braising.

Core Cooking Pit Avoidance Tips

• minced pork must be cooked until it is 80% cooked and then sliced and stir-fried. Raw meat is directly stir-fried and easy to get old. The whole process of stir-frying is slow to stir-fry oil with small fire. The big fire is easy to scorch the pork slices and produce fishy smell.
• Tiao peel belongs to easy-to-cook food. After being put into the pot, stir-fry the whole process with high fire. The total stir-frying time is not more than 2 minutes. After long cooking, it will stick to pieces and rot, and lose the taste of tendons and elastic teeth.