Huiguorou, which is called woguorou in Western Sichuan, is a traditional way of cooking pork in Chinese Sichuan cuisine, known as “king of Sichuan cuisine”[ 1]
A handful of garlic sprouts
1 red pepper
1 small piece of ginger
2 tbsp Pixian bean paste
1 tsp soy sauce
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
Step 1First, add a piece of streaky pork to the cold water. Then add some ginger and some Shaoxing wine. Bring to a boil and simmer for 20 minutes until the meat is cooked. Chopsticks into the meat, no blood flow, on behalf of the cooked meat. Take out the cooked meat and let it cool.
Step 2Now let's prepare the side dish. Slice the ginger and garlic.
Step 3Red pepper to pedicle to seed, cut into four pieces, and then cut into diamond pieces.
Step 4Cut the garlic sprouts into inch sections and put them on the plate for later use.
Step 5Cut the chilled pork into thin slices with a sharp knife.
Step 6If the particles of Pixian Douban sauce are too large, you can use a knife to chop them up a little.
Step 7Now let's make a formal stir fry. Heat the pan and add a little oil. Then immediately add the pork and stir fry until the pork spits oil and turns golden.
Step 8Then add the ginger slices and garlic slices, continue to stir fry until the flavor comes out.
Step 9Then, add Pixian Douban sauce and some Douchi sauce and continue to stir fry.
Step 10Then, add soy sauce, sugar and some cooking wine and continue to stir fry.
Step 11Finally, add red pepper and garlic, stir fry a little, and then out of the pot.
Step 12When out of the pot, shake the spoon several times to make the sauce evenly wrap the ingredients. Put it in a plate and you can eat it.