Double-cooked Meat Sauce 35oz, 回锅肉调味料 – Spicy Element
Sichuan Cuisine Ingredients 麻辣元素 地道川菜调料
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Double-cooked Meat Sauce 35oz, 回锅肉调味料

Double-cooked Meat Sauce 35oz, 回锅肉调味料

$16.99

Double-cooked meat is a well-known Sichuan-style cuisine dish, also called Twice-cooked Meat.  

Preparation instructions:

  1. Simmer pork belly steaks in boiled water for 5 minutes; 
  2. After refrigeration to firm the meat, cut the meat into thin slices;
  3. Put cooking oil (recommend vegetable oil or olive oil) to a wok and heat to about 250 F;
  4. Add Double-cooked meat Sauce and stir fry for a minute;
  5. Add the sliced meat and stir fry till the meat changes color;
  6. Add vegetables such as napa cabbage, bell pepper or scallions and stir fry for a few minutes.

Ingredients: Soy bean oil, Broad bean paste ( Chili pepper, Broad bean, Salt, Wheat flour, Potassium sorbate), Lobster sauce (Soy bean, Water, Salt, Flour, Cooking wine, Spices, Sesame, Vegetable oil, Rice wine, Calcium propionate), Soy Sauce (Water, Defatted soybean, Wheat bran, Wheat, Salt, Spices, Caramel colour, Glutamate, Potassium sorbate, Acesulfame), Sweet Sauce (Water, Flour, Salt, Sodium benzoate), Chili powder, Sugar, Salt, Yeast extract, Spices, Food additive (Glutamate, Flavors, Disodium inosinate, Disodium guanylate, Paprika oleoresin, Potassium sorbate)

Allergen information: the product contains soy bean, broad bean, wheat flour, glutamate. Manufactured in a facility that also process milk, peanut, egg, fish, and shrimp

Recommended usage: 2 ounces sauce for every pound of pork

Storage Condition: Avoid Sunlight, with room temperature.

四川回锅肉

原料:

带皮五花肉500克、蒜苗若干

做法:

1、五花肉放入锅内,再放入姜片,添水没过猪肉,大火煮沸后转中火煮10分钟至熟,然后捞出盛入盘内自然放凉。

2、放凉的五花肉切成薄片;蒜苗洗净后根部用刀面拍扁,然后切成段;辣椒斜切成片备用。

3、炒锅内倒入少量油,大火烧至五分热,放入肉片快速炒散,炒至肥肉透明出油,肉片微微卷曲后把肉全部推到一边,放入圣恩回锅肉调味料炒香然后和肉片炒匀。

4、最后一起倒入蒜苗快速翻炒后即可出锅。


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