簡単ホイコーロー
回鍋とは、鍋を回す（鍋返しをする）ことではなく、一度調理した食材を、再び鍋に戻して調理する事で、日本では四川出身の中華料理人が回鍋肉を日本に広めた際に蒜苗がキャベツに取って代わられた。本場のものに比べ甜麺醤を多めに使い甘辛い味が特徴。また手間を省くため肉も最初から薄切り豚肉を使い、市販の合わせ調味料を使うポピュラーなものもある。 
①豚肉３００ｇに酒大匙１・醤油小匙1/2でもんで下味を付けて、片栗粉大匙1/3をまぶす。
②サラダ油・ごま油大匙１をみじん切りの生姜１切れとにんにく１切れを炒め、香りが出たら味付けした①を入れ炒めて取り置く。
③同じ鍋で堅い野菜（人参・玉ねぎ・キャベツ・椎茸）から順に炒め、②を加え、オイスターソース 大匙1～2 ・豆板醤小匙1/4 ・醤油小匙1/2・味噌小匙１・みりん大匙1 ・酒大匙1を回しかけ、混ぜて味をなじませ、お好みで、塩胡椒で味を調えて、溶き片栗粉を加え出来上がり。
＊味付けは豆板醤・豆豉・酒醸・甜麺醤・醤油・老酒などの調味料も良い。
＊野菜は季節の野菜で良い。
Easy Hoi Koro
Instead of turning the pot(repaying the pot), the ingredients once cooked are cooked back into the pot, and in Japan, chinese people from Sichuan replaced cabbage when Chinese people from Sichuan spread the pan meat to Japan. It uses more noodle sauce than the authentic one and is characterized by a sweet and spicy taste. In addition, in order to save time and effort, there is also a popular one that uses thinly sliced pork from the beginning and uses commercially available combined.
Sichuan spread the pan meat to Japan. It uses more noodle sauce than the authentic one and is characterized by a sweet and spicy taste. In addition, in order to save time and effort, there is also a popular one that uses thinly sliced pork from the beginning and uses commercially available combined seasonings.
①Season 300g of pork with 1/2 of sake and 1/2 of soy sauce, and sprinkle 1/3 of potato starch. In the salad oil and sesame oil large spoon 1, sauté 1 slice of chopped ginger and 1 slice of garlic so that the white smoke rises, add ① seasoned when the aroma comes out, stir-fry and stir-fry.
②In the same pan, fry in order from hard vegetables (carrots, onions, cabbage, shiitake mushrooms), add 2, add 2 and add oyster sauce 1 to 2 ・ soy sauce 1/4 ・ soy sauce 1/4 Turn 2, miso small, mirin daiki 1, sake daiki 1, mix and blend, season with salt and pepper, add melted potato starch.
③Seasonings such as soy sauce, soy sauce, sake brewing, noodle sauce, soy sauce, and old sake are also good. * Vegetables are good with seasonal vegetables.
