回锅肉菜谱做(英文).doc

Twice-Cooked Pork Chinese name: 回锅肉 (huí guō ròu) Style: Sichuan (Szechuan) Cuisine Characteristics: Twice-cooked pork is red and green in color, rich in taste. The pork slices in it is fat but not greasy. As the saying goes, if you havent eaten twice-cooked pork in Sichuan, you havent actually been to Sichuan, even if you have. Twice-cooked pork, sisiter dish of? HYPERLINK /tour/food/chinese-cooking/salted-pepper-fried-pork.htm \t _blank Fried Pork with Salted Pepper,? is a traditional and popular dish in Sichuan. Almost every housewife in Sichuan can cook it. Nowadays, twice-cooked pork has been developed into a great variety according to different local flavors, but the way of cooking the pork is unchanged. Ingredients: pork butt, 250 g100 g garlic sproutssalt chicken essence (chicken stock/bouillon) cooking wine lobster sauce broad bean pastecooking oil white sugarNote: the amount of the ingredients especially the seasonings listed above can be appropriately used according to ones personal taste. Preparation: 1. Bring 3/4 wok of water to a boil. Add in the whole pork butt to be boiled for about 3 minutes until 60% cooked, during which cooking wine, ginger and green onion sections can be added in to help to remove the fishy smell. Pick it out and put into a basin filled with cold water to be cooled for 1 minute. Remove it and cut into thin slices of 3-4 cm long and 1-2 cm wide. Put onto a plate. 2. Wash the garlic sprouts. Pat the white stems on chopping board with kitchen knife until you feel the garlic smell. Cut into sections of 3 cm long. Put into plate. Methods: Step 1: Place a wok over high heat until hot. Add some cooking oil, and add in the pork butt slices when the oil is hot. Add in broad bean paste and lobster sauce. Stir-fry it for 30 seconds until fragrant. Add in some white sugar and cooking wine. Stir-fry for 3-5 minutes until the pork slices turn red. Step 2: Pour in the garlic sprouts sections. Stir-fry it for 2 minutes. Add in