What is the importance of the meat of the back pot meat?

Lean or fatty meat? Many people choose the wrong people. No wonder the taste isn't real.

If you want to talk about hui pot pork, it is indeed a dish in our daily life, and it is also a delicious Sichuan dish. Not only is it brightly colored, but it's also well cooked. It can show the sensation of the mouth, fragrant and not greasy, so it is loved by many gourmets, but should you choose lean or fatty meat when cooking pork at home?

Actually, if you want to talk about back pot meat, there are also many people who especially like to eat back pot meat, because the method is also different, and it will lead to a worse taste, rather than being really authentic and making us authentic. There are a lot of details to pay attention to, so there are still a lot of tricks from the choice of ingredients to the cooking skills, let us share with you the details of the back pot meat, let's learn together.

In order to make authentic back-to-pot meat, we must prepare some ingredients, including:Pork belly, green pepper, garlic, cooking wine, sweet sauce, spicy, bean paste, sugar, monosodium glutamate, onion, ginger, garlic, pepper. First of all, the first step is to buy the pork belly, wash it in a pot of cold water, and add the green onions, ginger, garlic and some cooking wine for 20 minutes to bring some blood in the pork belly. All bring to a boil, and when cooked, remove the pork belly and cut it into evenly sized slices, and cut the green pepper into small pieces.

Actually, when we make back to the pot meat, we alsoMust choose those fat and lean pork belly,In this way, we can make a fragrant but not greasy taste, which is especially important for meat and blood skills. In the second step, you need to boil the oil, then wait until the oil burns to 50, then put the meat in the pan and stir-fry for a while before cutting it into low heat. Sauté the pepper for a while before serving.

And then willPour a small amount of cooking oil into the pot, then put the sweet noodle sauce and spicy sauce into the pot and stir-fry, then add the appropriate amount of sugar, cooking wine,MSG, then pour in the meat, then pour in the meat and green and fry the red pepper together, and finally pour the chopped garlic into the pot in Changshu and stir well.

I believe that for many people, they also like to eat this simple home cooking. If you like it too, you can do it at home. Make it according to some of these methods. For the above situation, when you make back to the pot meat, do you choose lean or fat meat?

The meat of the back pot meat must first be new and not too hard.

Back to the pot meat is to choose the meat of the pork body with a relatively balanced fat and lean part.

You need to find a balanced part of the pig's fat. The taste of the meat is the best.

This may be because the choice of meat is more important.

Back to the pot meat is called back to the pot because the meat needs to be returned to the pot to make during the production process. The so-called back to the pot, reputation is the meaning of cooking again, the name of the back pot meat is the best in its practice, that is, the pork is processed after the fish, first cooked or steamed on the basis of it, and then cut into the pot and stir-fried back and forth.

Hui pot meat is one of the home-cooked dishes in a traditional Sichuan cuisine, belonging to the Sichuan cuisine series, using pork rump meat, green pepper, garlic seedlings and so on for the original Tan Zheng material to make, the color is red and bright, fat but not greasy.

In addition to garlic sprouts, you can also use bell peppers, onions, leeks, pot helmets and other ingredients to make back to the pot meat, each of which has a different taste, color, flavor, and taste, and is the next dish that most people will choose.

Hui pot meat originated in the rural areas of Sichuan, in ancient times it was also called oil fried pot, the taste was biased towards salty and fresh, to the Ming and Qing dynasties, with the introduction of chili peppers, the salty and slightly spicy taste of back pot meat was basically stereotyped.

Categories: Life >> Food Cooking.

Analysis: Hui Guo Pork is a traditional dish of cooking pork in Sichuan cuisine in China, and it is also called boiled pot meat in western Sichuan. Every household in Sichuan can make it, and the so-called back to the pot means to cook again. As a traditional Sichuan cuisine, Huiguo meat has a very important position in Sichuan cuisine, and Huiguo meat is often used as the preferred dish in Sichuan cuisine examinations. Huiguo meat has always been considered the first of Sichuan cuisine, the incarnation of Sichuan cuisine, and when it comes to Sichuan cuisine, it is inevitable to think of Huiguo meat.

Ingredients Ingredients: pork legs.

Excipients: According to different seasons, the main ones are green garlic seedlings, green peppers, ginger, garlic moss, etc.

Seasoning: Pixian bean paste, sweet sauce, soy sauce, mixed oil.

How to make it: Scrape and wash the pork leg meat connected with fat and thin, put it in the soup pot and cook until the meat is cooked and the skin is soft, remove it and cool it thoroughly, and cut it into slices 5 cm long and 4 cm wide and cm thick; Cut the green garlic sprouts or other accessories into slices, put the woks on the fire, put in the pork oil and burn until it is hot, fry the meat slices until they spit out the oil, when the meat slices are in the shape of a lamp nest, fry the Pixian bean paste under the chop to color, put in the sweet noodle sauce and fry the fragrance, add soy sauce and stir-fry well, and then put the auxiliary materials into the dustpan and fry off the pot to make a pot.

Production points. The choice of meat is very particular about the selection of meat, and the two-knife sitting dun meat on the back buttocks must be selected, which should be 6 points fat and 4 points lean.

Cook to break raw.

Cook until about medium-rare.

The shape requirements should not be too thick, not too small, and the meat slices should have skin.

The choice of side dishes can vary depending on the season, but the most authentic back pot meat is still the best with green garlic sprouts.

Stir-frying requirements The process of stir-frying the meat in the pot is very particular about the use of heat. Don't have too much oil, as long as you can fry it without sticking to the pan; Don't overheat the oil temperature, if it's too hot, it's fried, and remember not to do this when returning to the pot. The meat slices are fried in a small amount of oil over a warm fire, and the fat will melt and overflow under the action of the oil temperature, which is called spitting oil.

This will reduce the level of oiliness. So how to judge the oil spitting? It is necessary to judge by the amount of oil.

A slight increase in the oil in the pan is good to go. Don't spit out too much oil, or you'll get old.

Configuration of spices.

Pixian bean paste is the most important seasoning, try to choose the authentic origin of Pixian bean paste, in addition to adding a little sweet sauce, so that the taste is thick, and add a little sugar, because the meat should be slightly sweeter. In addition, adding tempeh in moderation has another flavor!

Peculiarity. The taste is unique, the color is red and bright, fat but not greasy.

Hui Guo Rou Lu Kai is one of the traditional Sichuan dishes in Chengdu, Sichuan Province, which is characterized by fresh and spicy, fragrant and sweet. The production process includes stir-frying the marinated pork slices, adding garlic, ginger, bean paste and other seasonings and stir-frying repeatedly until colored, and finally adding chopped green onions, millet peppers and other ingredients and stirring evenly. The quality of the meat dishes is delicate, spicy and suitable for Qingzhen, sweet and refreshing, moderately salty, and delicious.

Hui Pot Pork is a classic Sichuan dish in Sichuan, and its biggest feature is that the meat is tender, fat and thin, and paired with a rich red oil hot sauce, which makes people have a great appetite and endless aftertaste. The following will elaborate on the characteristics of back pot meat for you from several aspects:

1.The meat is tender and tender.

The meat quality of the meat is very tender, the taste is delicate, and it melts in the mouth. This is thanks to the cooking technique of the back pot meat, which first blanches the meat slices with water to remove the excess blood, then fry the meat slices until golden brown and crispy, and finally add chili peppers to stir-fry according to the personal taste, which tastes delicious and delicious.

2.Red oil hot sauce.

The most important seasoning for the pork is the red oil chili sauce, which is made from Sichuan-style spicy seasoning. In cooking, the meat is stir-fried and then added with red oil chili sauce, which perfectly blends the meat and seasonings, which is full of spicy and appetizing.

3.Good color, flavor and taste.

The meat is not only tender and delicate, but also has a good color and flavor, which makes people appetite. In the cooking, seasonings such as green onions and ginger are added to make the color of the meat more bright and the fragrance more intense.

4.Rich in nutrients.

The main ingredients in the meat are lean meat and vegetables. Lean meat is rich in nutrients such as protein, minerals and vitamin B complex, and vegetables contain a variety of schizozoxins and minerals. The nutrition combination is reasonable, and the moderate taste of the pot meat can provide rich nutrients for the human body, and it is a delicious and nutritious dish.

Back to the pot meat. In short, the characteristics of the meat are tender, spicy and delicious, and the color and flavor are good. Only by cooking with heart can you make a delicious dish of back to the pot with good color and flavor, which is deeply loved by diners.

Hui Guo Pork is a Sichuan dish and one of the traditional famous dishes in Chongqing. Its characteristics are mainly manifested in the following aspects:

1.Fresh and tender meat: The meat is generally made of pork belly or pork slices with fat and lean, which is cooked and wrapped in starch and then fried, and then stir-fried in a pan.

2.Spicy and delicious: The seasoning of the stupid meat is mainly bean paste and chili oil, which has a high spicy degree, and its fragrant and spicy taste is even more evocative.

3.Changeable taste: The meat can be served with green onions, ginger, garlic, green peppers, red peppers and other vegetables, and its taste is rich and varied, with both the freshness of the meat and the freshness and taste of vegetables.

4.Healthy and nutritious: When returning to the pot to cook the meat, the cooking method does not use a lot of fat, which can still ensure that the ingredients are sufficient and the calories are moderate, and the appropriate combination of green and red peppers adds icing on the cake to this dish, increasing the intake of dietary fiber and vitamins.

To sum up, the characteristics of back to the pot meat are mainly manifested in the tenderness of the meat, spicy and delicious, changeable taste and healthy nutrition.

Hui Guo Pork is a traditional Sichuan home-cooked dish, and its characteristics are mainly as follows:

1.The meat is tender and tender. The pork belly is made of pork belly, which is sliced, blanched and other processes, and then fried with seasonings. Due to the delicate texture of the pork and the clever handling of cooking skills, the meat is tender and juicy, and it tastes very chewy.

2.The flavor is intense. The flavor of the meat mainly comes from the cooking of spices such as chili, pepper, ginger and garlic, which can make the meat taste and increase the spicy taste of the whole dish, which makes people appetize.

3.The color is bright red. The color of the meat is very bright, mainly due to the addition of seasonings such as bean paste and soy sauce during the cooking process, which makes the meat slices show a red luster, which is very attractive.

4.Rich in nutrients. The first oak hand meat is made of bright meat, which is rich in protein, fat and vitamins, and also contains a certain amount of calcium, iron and other mineral elements.

However, due to the high fat content of pork belly itself, it is necessary to pay attention to the appropriate amount of other vegetables and other foods when eating.

To sum up, Hui Pot Pork is a very popular traditional Sichuan dish due to its tender meat, rich flavor, bright red color and rich nutrition.

Huiguo meat is a Sichuan specialty, with pork as the main ingredient, the meat is fragrant and glutinous, the taste is fat and rotten but not greasy, with a certain spicy taste, with a strong Sichuan flavor, known as one of the classics in Sichuan cuisine. It is characterized by cutting the pre-cooked pork into slices, then stir-frying it repeatedly in a high-temperature pot, and adding condiments such as bean paste, Sichuan pepper, green garlic, ginger, etc., so that the meat slices and condiments are fully mixed to stir-fry the aroma and taste. The name of the meat is due to the process of repeated stir-frying, because when stir-fried again, the meat will be more fragrant and tender than when it was first out of the pot in the year, just like repeatedly driving back to the same place, so it has to be respected"Back to the pot meat. "。

Hui pot meat is one of the representative dishes of home-cooked (flavor-type) dishes in traditional Sichuan cuisine, which belongs to Sichuan cuisine.

Series. The main raw materials for production are pork rump meat (two-knife meat), green peppers, garlic sprouts, etc., with unique taste, red and bright color, fat but not greasy.

Back to the pot meat originated in rural areas of Sichuan. In ancient times, it was called the oil fried pot, Sichuan region.

Most families make it. The so-called back to the pot is the meaning of the first teasing and cooking.

The position of Huiguo meat in Sichuan cuisine is very important, Huiguo meat has always been regarded as the first of Sichuan cuisine, the incarnation of Sichuan cuisine, and when it comes to Sichuan cuisine, Huiguo meat must come to mind.

The meat is full of color and flavor, and it is the dish that most people will choose for the next meal.

The ingredients are different, except for the kernel garlic sprouts (green garlic.

You can also use bell peppers, onions, leeks, pot helmets.

and so on to make the back pot meat,"Homely"As the name suggests,"Seasoning is often the meaning of home"Therefore, the taste of each dish is different, and this characteristic also gives the dish a unique charm.

Color, that is, the color of the meat, the fragrance, the smell and taste of the meat in the pot, the taste of the meat. The three are indispensable, and the harmony of shape, color and flavor to form a unity is the characteristic of back to the pot meat.

It has been cooked once and then processed.

Northeast Huiguo Meat is a new dish created by the people of Northeast China on the basis of taking the traditional classic Sichuan cuisine - Huiguo Meat, combined with the regional characteristics of Northeast China. It inherits the spicy flavor of Sichuan cuisine and has a strong taste of the Northeast.

The specialty, of course, is the meat!

I grew up eating Sichuan food as an authentic person"Heavy dry oak people"When I heard Sichuan cuisine, the first thing I thought of was the famous back pot meat! Why?

1. Speaking of back pot meat, whether it is Sichuan or Chongqing, I think it must be very familiar! Slice the pork belly, put it in the pot over high heat, stir-fry the oil, add Sichuan pepper, black bean sauce, Pixian bean paste, garlic sprouts and green pepper and stir-fry over high heat, and finally add a little salt and monosodium glutamate to taste, and quickly put it on the plate! It's so fragrant, it's going to make your mouth water!

2. I like to return to the pot because it can satisfy cravings! Especially in the years of famine, when life is difficult! If you can eat a meal of back pot meat, it will definitely be beautiful for many days, and the aftertaste will be good for a long time.

Back to the pot meat has left us with too many memories! Therefore, heard"Sichuan cuisine"The first thing that comes to my mind is definitely it.

There is another reason: my family used to be very poor, and it was difficult to even eat back to the pot, and I had the impression that sometimes I might not be able to eat it once for a few months! The memory left for me is even deeper! At this point, my saliva is about to flow again.