Guangdong style huiguorou
Ingredient: Zhutongji
Accessories: pickled pepper, chilli sauce, fermented soybean, green and red pepper, sliced mushrooms, vinegar, raw flour, chicken essence, onion, onion, sauce, garlic and edible oil.
Practice:
1. Slice Rhizoma Clematidis, Onion, Lentinus edodes and green pepper;
2. Put the tenderloin slices into a container, add egg white, raw flour, cooking wine and salt, mix well and fry until golden brown;
3. Change the wok, put the oil in it, pour in lobster sauce, pickled pepper, chilli sauce, onion, ginger, garlic, green and red pepper, tenderloin slices, add sugar, salt, chicken essence and sesame oil and stir well.
Features: hot and sour, fresh and fragrant, with tender meat and thick juice.
Home-cooked huiguorou
Ingredients: pork belly
Accessories: white radish, green garlic, green pepper, onion and ginger.
Seasoning: salt, chicken essence, sugar, soy sauce, cooking wine, Pixian watercress, fermented grains and pepper.
Cooking method:
1, put fire in a pan, pour in water, add pork belly, add onion, ginger and pepper, cook pork belly, take it out and cool it, and cut it into 2-3mm thick slices for later use;
2. Ignition in a pan, pour a little oil. When the oil temperature is 30-40% hot, add pork belly slices, stir-fry for a while, pour out the oil control, leave the bottom oil in the pan, stir-fry Pixian watercress to give a fragrance, add cooked pork, green garlic and green pepper, stir-fry over high fire, and add sugar, chicken essence, soy sauce, cooking wine and fermented grains to taste.
3. Cut the white radish into pieces and put it in cook the meat's soup. After cooking, season it to become radish soup;
Features: fresh and delicious, strong and not greasy.
Garlic Miao hui Guo rou
Food ingredients
One catty of pork (two cuts of meat on hind legs), three ounces of garlic, one ounce of melted lard, two ounces of salt, five ounces of sweet sauce, four ounces of ginger, four ounces of onion, an appropriate amount of pepper, six ounces of red and white soy sauce and one ounce of Pixian watercress.
Gourmet practices
1, wash the fat and thin pork with skin;
2. Put water in the pot and put it on a strong fire. Add pork, onion, ginger and pepper. The meat is cooked but not cooked. Wash garlic seedlings and cut them into eight long sections, and cut the watercress into fine pieces;
3. Pick up the boiled meat and dry it, and cut it into skin-linked meat slices with a thickness of about one minute when there is still residual heat;
4. Put the wok on a medium fire, add lard, burn the oil until it is medium-cooked, and then add a little salt to stir-fry the sliced meat evenly. Stir-fry the sliced meat until it comes out, shovel it on the side of the wok, add watercress and sweet sauce to stir-fry the fragrance in the oil (you can also add some lobster sauce according to your hobby) and stir-fry the meat evenly, and then add garlic sprouts. Stir-fry the garlic seedlings, but don't stir-fry. Stir in soy sauce and serve (if there is no red soy sauce, put a little sugar instead).
Gourmet features
Sichuan cuisine is delicious and spicy, with good color and taste.