Cold water for meat.

Cold water pot blanching:Cold water pot blanching is the ingredients and cold water at the same time in the pot. The water should not be over the raw materials, and then boil, the purpose is to make the raw materials mature, easy to further processing. Some animal raw materials, such as; white meat, beef peper, tripe collar, etc., is also cold water in the pot to heat and mature before further processing. Some of the animal raw materials used to cook soup; also to cold water in the pot, in the heating process so that the nutrients gradually overflow, so that the soup flavor, such as hot water pot, will cause protein coagulation.

How to cook pork:

Cooking tips

1, to cold water in the pot to cook the meat, to avoid the outside of the pork proteins all of a sudden coagulation, the blood in the meat can not be precipitated; the green garlic does not need to be heated for too long, basically dipped in the heat can be out of the pot.

2, the addition of Knorr Chicken Bouillon, has the effect of refreshing, making the meat back to the pot more fresh and delicious, so that the taste is richer, more layered, reflecting the unique charm of Sichuan flavor variations.

Ingredients:

Main ingredient: 300 grams of pork, 50 grams of garlic

Accessories: 8 grams of peppercorns, 15 grams of scallions, 15 grams of ginger, 1 teaspoon of chicken seasoning, 2 tablespoons of cooking wine, 1 tablespoon of soybean paste, 1/2 teaspoon of sugar, 3 tablespoons of oil

1, all the ingredients

2, the whole piece of meat is washed, and then put into a pot of cold water. Add ginger, green onion, cooking wine, and cold water to the pork. Boil the pork over high heat until it is completely browned, then remove it from the pot and run it under cool water for a while

3. Slice the meat into large pieces that are about 3mm thick and set aside. Wash green garlic, cut diagonally into 3cm long section spare, bean paste chopped

4, put a little oil in the pot, burned to 50 percent hot, put ginger, pepper burst incense

5, into the pork slices, stir-fry to the surface of the surface of the charcoal, and then sheng out on the side of the standby

6, the pot to stay the bottom of the oil, pour Pixian bean paste, stir-fry aroma and red oil

7, will pork slices of pork into, add sugar, chicken essence

8, and finally into the green garlic quickly turn can be out of the pot. Add the chicken essence back to the meat, the flavor is better mellow fresh delicious, memorable

Reference source Baidu Encyclopedia - blanching