Ant Temper --- Spicy pork cheek
Overview
In summer, a bottle of beer and a plate of spicy pork cheeks are very good
Tags
- quick dishes
- balsamic vinegar
- cao guo
- chicken essence
- chili oil
- cinnamon
- cooking wine
- coriander
- dried chili pepper
- edible oil
- green onions
- light soy sauce
- old ginger
- old soy sauce
- orange peel
- oyster sauce
- pork cheek
- rock sugar
- shajiang
- star anise
- white sugar
- xiangguo
- zanthoxylum bungeanum
- fragrant leaves
- garlic
- pepper
- salt
- sesame oil
Ingredients
- Balsamic vinegar Appropriate amount
- Cao Guo Appropriate amount
- Chicken Essence Appropriate amount
- Chili oil (Chili noodles account for one-half each) appropriate amount
- Cinnamon Appropriate amount
- Cooking wine Appropriate amount
- Coriander Appropriate amount
- Dried chili pepper Appropriate amount
- Edible oil Appropriate amount
- Green onions Appropriate amount
- Light soy sauce Appropriate amount
- Old ginger Appropriate amount
- Old soy sauce Appropriate amount
- Orange peel Appropriate amount
- Oyster sauce Appropriate amount
- Pork cheek 3 pounds
- Rock sugar Appropriate amount
- Shajiang Appropriate amount
- Star anise Appropriate amount
- White sugar Appropriate amount
- Xiangguo Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- fragrant leaves Appropriate amount
- garlic Appropriate amount
- pepper Appropriate amount
- salt Appropriate amount
- sesame oil Appropriate amount
Steps
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Prepare some star anise, cinnamon bark, bay leaves, Sichuan peppercorns, orange peel, green onions, ginger, pimento, and dried chili peppers, wash them with water and drain. Burn the pig hair on the pork cheek with fire, then scrape it clean with a knife. Put the pork cheek into a pot of boiling water, add some ginger, green onion, and wine, simmer it, then take it out, rinse it with water, and set aside. Heat the wok, add a little oil, add the ingredients (except garlic and coriander, leave some green onions) and stir-fry over low heat until fragrant, add the pork head, stir-fry over high heat until the water is dry, spray cooking wine, and add sugar-colored water or clear water. Add salt, light soy sauce, dark soy sauce, oyster sauce, and a little rock sugar (to neutralize the bitterness of the spices). Bring to a boil over high heat, then turn to low heat. If you have a brine pot, put it in a brine pot. You can also use a lidded cooking pot. ----Preparation of sugar-colored water: Wash the pot, put a little oil, add two teaspoons of white sugar, stir-fry the sugar color (this can make the braised pork cheek meat red and bright), stir-fry over low heat until the sugar dissolves, and when it bubbles and turns red, add three bowls of water, and the sugar color is achieved. )
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During the stewing process, turn it every ten minutes to prevent the bottom from sticking, and continue stewing until the pork cheek meat can be penetrated with chopsticks. Remove the pork cheek and let cool.
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While it is marinating, you can start making the spicy sauce. Add one teaspoon each of chili oil and the remaining chili noodles from fried chili oil, a small spoonful of sesame oil, a large spoonful of light soy sauce, a little oyster sauce, a little chicken essence, and a little pepper. Crush two grains of garlic. If you don’t like garlic, you don’t need to put them in. Half a spoonful of balsamic vinegar. Stir these ingredients evenly and the spicy sauce is ready.
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After mixing the spicy sauce, pick and wash the cilantro, drain the water, cut into index finger lengths, cut the green onions into index finger lengths, then cut into shreds
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Spread the chopped coriander and green onion shreds on the bottom of the plate. Cut the pork cheek into pieces or slices of the size you like, and place them on top of the coriander and green onion shreds.
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Served with the prepared spicy sauce, it can be eaten as a dip, or you can pour the sauce over and mix well to eat. It is fresh, fragrant and spicy. You can also add some pepper powder to make it spicy.
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Mix and eat
