CN105231299A - Preparation method of twice-cooked pork - Google Patents
Preparation method of twice-cooked pork Download PDFInfo
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- CN105231299A CN105231299A CN201510651244.0A CN201510651244A CN105231299A CN 105231299 A CN105231299 A CN 105231299A CN 201510651244 A CN201510651244 A CN 201510651244A CN 105231299 A CN105231299 A CN 105231299A
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- pork
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- streaky pork
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Abstract
The invention relates to a preparation method of twice-cooked pork, wherein the preparation method includes the following steps: (1) taking the following raw materials of streaky pork, capsicum frutescens, soft white sugar, broad bean paste, five-spice powder, soybean sauce, a chicken essence, water and peanut oil; (2) putting the streaky pork into a cold water pot, cooking thoroughly, and then cooling; (3) cutting green pepper and red pepper into slant sections; (4) after the streaky pork is cooled thoroughly, fishing out, and cutting into slices; (5) heating a stir-frying pan to be hot, adding a small amount of oil, adding the cut streaky pork, and sauteing to obtain oil; (6) planing the sauted streaky pork to one side, putting a spoon of the broad bean paste, and stir-frying to obtain red oil; (7) putting a scoop of the soybean sauce, adding a spoon of the five-spice powder, and stir-frying evenly; and (8) adding half a spoon of white sugar, seasoning, putting the capsicum frutescens sections, stir-frying, adding the chicken essence, and discharging out of the pan. The preparation method of the twice-cooked pork makes full use of the raw materials without waste, the twice-cooked pork is quite delicious in taste and rich in nutrition, and nutritional ingredients are fully preserved in the preparation process.
Description
Technical field
The present invention relates to culinary area, be specifically related to a kind of preparation method of Sichuan-style pork.
Background technology
Sichuan-style pork is in the market rich and taste is not good, and a lot of people has eaten and felt gastric disorder causing nausea, and the heart is vexed, so a lot of people does not like eating Sichuan-style pork, but Sichuan-style pork nutritional labeling is very high, the recipe lacked at present.
Summary of the invention
For solving the problem, technical problem to be solved by this invention is to provide a kind of method of making of Sichuan-style pork.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of Sichuan-style pork, comprises following step:
(1) following raw material is obtained: streaky pork, sharp green pepper, soft white sugar, thick broad-bean sauce, five-spice powder, soy sauce, chickens' extract, water, peanut oil;
(2) streaky pork is put into cold water pot to boil, then cool;
(3) by green pepper, that hot red pepper is cut into oblique cutter section is for subsequent use;
(4) streaky pork is cut into slices for subsequent use after cooling;
(5) frying pan is burnt heat, put a small amount of oil, put into the streaky pork cut, stir-fry out oil content before stewing;
(6) streaky pork of stir-frying before stewing is dug on one side, put into one spoonful of thick broad-bean sauce and fry out chilli oil;
(7) put into one spoonful of soy sauce, add one spoonful of five-spice powder, stir-fry evenly;
(8) add half spoonful of white sugar seasoning, sharp green pepper section is put into and stir-fries, add chickens' extract and take the dish out of the pot.
Further, streaky pork boils to ninety percent ripe by step (2).
Further, to be cut into 2mm thick for step (4) streaky pork sheet.
Further, step (5) frying pan burns heat 3 minutes with large.
Further, step (8) white sugar sprinkles even, and the time of stir-frying is 8 minutes.
The invention has the beneficial effects as follows: the method for the making of a kind of Sichuan-style pork provided by the invention, makes raw material be fully used, be unlikely to waste, and taste is very tasty, nutritious, the process Middle nutrition composition of making is preserved fully.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with instantiation, example, only for explaining the present invention, is not intended to limit scope of the present invention.
A method for the making of Sichuan-style pork, comprises following step:
(1) following raw material is obtained: streaky pork, sharp green pepper, soft white sugar, thick broad-bean sauce, five-spice powder, soy sauce, chickens' extract, water, peanut oil;
(2) streaky pork is put into cold water pot, streaky pork is boiled to ninety percent ripe, then cool;
(3) green pepper, hot red pepper are cut into oblique cutter section;
(4) streaky pork is pulled out after cooling completely and is cut into slices, and it is thick that streaky pork sheet is cut into 2mm;
(5) frying pan is burnt heat 3 minutes with large, put a small amount of oil, put into the streaky pork cut, stir-fry out oil content before stewing;
(6) streaky pork of stir-frying before stewing is dug on one side, put into one spoonful of thick broad-bean sauce and fry out chilli oil;
(7) put into one spoonful of soy sauce, add one spoonful of five-spice powder, stir-fry evenly;
(8) add half spoonful of white sugar and sprinkle even taste, sharp green pepper section put into and stir-fry, the time of stir-frying is 8 minutes, adds chickens' extract and takes the dish out of the pot.
The method of the making of a kind of Sichuan-style pork provided by the invention, material is easily looked for, and make simple, nutritious, also have the function of body-building, this formula keeps strong effect after having eaten in addition, is an extraordinary course.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a preparation method for Sichuan-style pork, is characterized in that, comprises following step:
(1) following raw material is obtained: streaky pork, sharp green pepper, soft white sugar, thick broad-bean sauce, five-spice powder, soy sauce, chickens' extract, water, peanut oil;
(2) streaky pork is put into cold water pot to boil, then cool;
(3) by green pepper, that hot red pepper is cut into oblique cutter section is for subsequent use;
(4) streaky pork is cut into slices for subsequent use after cooling;
(5) frying pan is burnt heat, put a small amount of oil, put into the streaky pork cut, stir-fry out oil content before stewing;
(6) streaky pork of stir-frying before stewing is dug on one side, put into one spoonful of thick broad-bean sauce and fry out chilli oil;
(7) put into one spoonful of soy sauce, add one spoonful of five-spice powder, stir-fry evenly;
(8) add half spoonful of white sugar seasoning, sharp green pepper section is put into and stir-fries, add chickens' extract and take the dish out of the pot.
2. the preparation method of a kind of Sichuan-style pork according to claim 1, is characterized in that, streaky pork boils to ninety percent ripe by step (2).
3. the preparation method of a kind of Sichuan-style pork according to claim 1, is characterized in that, it is thick that step (4) streaky pork sheet is cut into 2mm.
4. the preparation method of a kind of Sichuan-style pork according to claim 1, is characterized in that, step (5) frying pan burns heat 3 minutes with large.
5. the preparation method of a kind of Sichuan-style pork according to claim 1, is characterized in that, step (8) white sugar sprinkles even, and the time of stir-frying is 8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510651244.0A CN105231299A (en) | 2015-10-10 | 2015-10-10 | Preparation method of twice-cooked pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510651244.0A CN105231299A (en) | 2015-10-10 | 2015-10-10 | Preparation method of twice-cooked pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231299A true CN105231299A (en) | 2016-01-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510651244.0A Pending CN105231299A (en) | 2015-10-10 | 2015-10-10 | Preparation method of twice-cooked pork |
Country Status (1)
| Country | Link |
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| CN (1) | CN105231299A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353187A (en) * | 2019-08-22 | 2019-10-22 | 青海省大通种牛场 | A kind of cooking methods of yak omoplate meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438835A (en) * | 2008-12-23 | 2009-05-27 | 朱明华 | Vacuum packed fast food twice-cooked pork with chili seasoning |
| CN102845705A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Twice-cooked pork seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
-
2015
- 2015-10-10 CN CN201510651244.0A patent/CN105231299A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438835A (en) * | 2008-12-23 | 2009-05-27 | 朱明华 | Vacuum packed fast food twice-cooked pork with chili seasoning |
| CN102845705A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Twice-cooked pork seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
Non-Patent Citations (3)
| Title |
|---|
| XWL340XWL: "回锅肉", 《360个人图书馆HTTP://WWW.360DOC.COM/CONTENT/15/0624/21/17064127_480441》 * |
| 心清似水淡若云: "回锅肉", 《美食杰HTTP://WWW.MEISHIJ.NET/ZUOFA/HUIGUOROU_51.HTML》 * |
| 心清似水淡若云: "回锅肉——体会家的温暖和味道", 《好豆广场HTTP://GROUP.HAODOU.COM/TOPIC-306908.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353187A (en) * | 2019-08-22 | 2019-10-22 | 青海省大通种牛场 | A kind of cooking methods of yak omoplate meat |
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Application publication date: 20160113 |