How to make "Huoguo Rou" (stir-fried pork)Huoguo Rou is a classic Sichuan dish.It is also known as "stir-fried pork" in some regions.

Classic recipe for Huoguo Rou

IngredientsPreparation

Pork belly400 grams, greenRed bell pepper4,Garlic chives200 grams,Fermented soybean paste10 grams,White sugar5 grams,Doubanjiang (fermented broad bean paste)Sauce2 tablespoons,Chicken broth.Peanutsand appropriate amount of oil.

Instructions

1. Wash the pork belly thoroughly. Place it in a pot with an appropriate amount of water, and bring to a boil. Cook until the meat is almost cooked. Then, slice the cooked meat thinly.2. Heat oil in a pan, then sauté the meat slices.3. When the meat slices release some oil, add Doubanjiang and sauté until fragrant. Add chopped fermented soybean paste and cook.

4. Add green and red bell peppers and sauté until softened. Finally, add garlic chives and cook until fragrant.

5. Season with a small amount of sugar and chicken broth, and serve.

Tips

1. To make Huoguo Rou delicious, the key is to slice the meat thinly so it can curl up.

2. When cooking the meat, always use cold water. You can add ginger, scallions, and cooking wine to the water to remove any fishy smell.

3. Add ingredients in the correct order.

How to make Huoguo RouIngredients1 cooked pork belly, 1 tablespoon of white sugar,

MSG

half a tablespoon,

Soy sauce

1 tablespoon, carrotand green pepperchiliand garlic sprouts, water, appropriate amount.Instructions1. Wash and slice the garlic sproutsand carrot. Slice the green pepper.2. Slice the cooked pork belly thinly.3. Heat a pan slightly, add the pork slices, and spread them out in the pan. Cook over low heat.4. When the oil from the pork slices has fully released, and the pork slices are golden brown, remove them from the pan. Remove any remaining oil from the pan.

5. Finely chop the Doubanjiang and garlic. Sauté the garlic in a small amount of oil until it turns a light yellow.

3. Add the chopped Doubanjiang to the pan and cook. Then, add 1 tablespoon of white sugar and 1 tablespoon of soy sauce for seasoning. Add the chopped garlic sprouts, carrot, and green pepper and stir-fry until cooked.4. Add 50 ml of water and cook until the sauce thickens. Then, remove from heat and add MSG and sesame oil. Serve.Tips

is already salty, so you don't need to add any salt.

Huoguo Rou recipe

Recipe

Huoguo Rou: A classic Sichuan dish, said to have originated as a popular dish among Sichuan residents during the first and fifteenth days of the lunar month, when they would eat pork to celebrate.

In Sichuan, during the first and fifteenth days of the lunar month, cooked pork is a popular dish. It is often called " " (Dao Tou), which literally translates to "knife head".The old Sichuan chefs believed that "the best knife is the one that has been used for a long time," which is a testament to their culinary expertise.Nutritional value

1. Pork: Pork is rich in high-quality protein and essential fatty acids. It also contains blood red pigment (iron) and amino acid, which can improve iron deficiency anemia.

2. Green bell pepper: Green bell pepper is rich in nutrients, with a high vitamin C content, which is higher than that of eggplant and tomatoes. It also contains capsaicin, which can stimulate appetite and aid digestion. The antioxidants and vitamins in green bell pepper can strengthen the body and relieve fatigue caused by work and life pressure.

3. Garlic chives: Garlic chives contain protein, carotene, Vitamin B1, B2, etc.

The spiciness of garlic chives comes from its capsaicin. This capsaicin has the effects of warming the stomach and dispelling food stagnation.

It also has good antibacterial and antifungal properties, which can effectively prevent flu and intestinal infections caused by environmental pollution.

: A famous Sichuan dish, said to originate from the traditional food prepared by Sichuan people during their New Year celebrations.Sichuan New Year offerings: Commonly prepared on the first and fifteenth of the lunar month, cooked pork is the main offering, often called "knife head."After the offering, when the "knife head" reaches the ideal temperature, old Sichuan chefs say, "A hot knife head is more effective than a cool one." This is a concise summary of culinary knowledge passed down through generations.

Nutritional Value

1Porkcontains rich and high-qualityproteinand essential fatty acids, as well asiron (heme iron) and cysteine, which promotes iron absorption, and can help treat iron deficiency anemia.2

Green PeppersGreen peppers are rich in nutrients, with a high vitamin C content, higher than that ofeggplantand tomatoes. Capsaicin, a pungent and flavorful compound, stimulates appetite and aids digestion. The antioxidants and trace elements in green peppers can enhance physical strength and relieve fatigue caused by work and life stress.3 Garlic: Garlic contains protein, carotene, vitamins B1 and B2, etc.

Its spiciness comes primarily from capsaicin, which has the effects of stimulating the appetite and relieving indigestion.It also has good antibacterial and anti-fungal properties, effectively preventing influenza and other diseases caused by environmental pollution, such as intestinal infections.It also has good antibacterial and antifungal properties, effectively preventing diseases such as influenza and gastroenteritis caused by environmental pollution.