The method and ingredients of the back pot meat, the practice and ingredients of the back pot meat

The production materials of the back pot meat: Ingredients: 400 grams of pork rib meat (pork belly) Auxiliary materials:

100 grams of green pepper seasoning: 25 grams of bean paste, 10 grams of sweet noodle sauce, 10 grams of soy sauce, 5 grams of cooking wine, 3 grams of salt, 2 grams of monosodium glutamate, 20 grams of vegetable oil, 10 grams of green onions, 10 grams of garlic (white skin) Characteristics of back to the pot meat: the dish is red and green, mellow, rich and fragrant, slightly spicy and sweet, fat but not greasy.

Teach you how to make back to the pot meat, how to make back to the pot meat to be delicious 1

Scrape and wash the pork with skin connected to the fat and lean, put it in a soup pot, cook for 10 minutes, remove it and let it cool when it is eight ripe, and cut it into 5

cm long, 4 cm wide

centimeter-thick sheets; 2.

Wash the green pepper and cut it into a horse ear shape with an oblique knife; 3.

Pixian bean paste chopped into puree. 4.

Put the wok on medium heat, heat the oil, and fry the meat slices slightly; 5.

Pour out the excess oil, add ginger slices and garlic slices and stir-fry slightly, then add green peppers, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate, and soy sauce to stir-fry and break raw. Tips for making back to the pot meat: 1

Select the pork leg meat with fat and lean, and cook the meat to the degree of broken raw, cooked meat and soft skin, and should not be too rotten. 2.

When frying the meat slices, the heat should be hot in the pot, and a little refined salt can be added to make the meat slices fry until they spit out oil, roll slightly around them, and show the shape of a lamp nest. Health Tips: This dish is rich in nutrients such as protein, fat, calcium, phosphorus, iron, carbohydrates and vitamins.

It has the effect of nourishing kidney yin, strengthening the spleen and appetizing, and increasing appetite.

1) 370 grams of pork hind leg two-knife meat, 70 grams of green garlic (green pepper, yellow garlic table can also be), 25 grams of oil, 12 grams of noodle sauce, 12 grams of soy sauce, 12 grams of cooking wine, 5 grams of sugar, 5 grams of bean paste, 5 grams of green onions, 3 grams of monosodium glutamate.

Cut the meat into strips 4 cm wide, cook in boiling water and cut into slices, and cut the green garlic into inch pieces.

Put the white meat into the hot oil and stir-fry until the meat is rolled up in oil, that is, add bean paste, noodle sauce and fry to taste, then add green garlic and other seasonings, and then stir-fry a few times.

2) Materials: pork belly (fat: lean = 3:2, with horses), Pixian watercress, cooking wine, pepper, etc.

Garnish: garlic sprouts and green peppers.

1. Cook the fresh meat until it is eight ripe.

2. Slice the boiled meat.

3. Burn oil. 4. After the oil is boiled, fry the Pixian watercress over high heat until the fragrance overflows.

5. Fry the cut meat slices until the fat part becomes smaller and rolled.

6. Add side dishes and stir-fry.

The preparation and ingredients of the back pot meat are as follows:Ingredients: 250 grams of pork belly.

Excipients: appropriate amount of garlic slices, 100 grams of green onions, 2 tablespoons of Pixian bean paste, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 teaspoon of salt, 1 tablespoon of light soy sauce.

1. Slowly boil the pork belly in a pot of cold water with skin over low heat, cook until eight mature, take it out and cool it naturally (chopsticks can be inserted).

2. Cut the boiled pork belly into thin slices, and cut the green onion into oblique sections.

3. Add corn oil to the pot and heat the pot over high heat, add Pixian bean paste and fry until fragrant.

4. Add the chopped pork slices and garlic slices to the pot, stir-fry until the meat slices are curled, and the fat is the best transparent, so that the oil of the pork is fried out and it is not greasy to eat.

5. Finally, add green onions, cooking wine, sugar, salt, light soy sauce and stir-fry evenly before serving.

6. Cooked back to the pot.

The home-cooked ingredients for back to the pot meat are as follows:

1. The first thing is to pick a piece of pork belly that you like, and choose the fat and lean according to your preferences. Ask the boss to help you burn the skin of the meat, if you buy it at the supermarket, you can take it home and burn the skin in the pot yourself.

2. Put the washed pork belly in a pot under cold water (the amount of water is not over the meat), add a cover of cooking wine, 2 star anise, and a knotted chives, turn to low heat after boiling over high heat, and cook until the meat skin can be poked with chopsticks and scooped up. In the process of cooking the meat, you can cut the side dishes first, cut the pepper into cubes, slice the ginger, and crush the garlic.

3. When the meat is warm, cut it into thin slices (as shown in the picture), and the meat slices of the pork belly must be cut thin and wide. That's why I don't usually buy the kind of thin strips that the boss has cut when I buy meat, and I ask him to cut the meat about 6 cm wide for me. Note that the meat I cut is cut in reverse directions.

4. Remove the oil from the pan, pour a little oil into the pot, then pour in the slices of jujube shirt and meat, fry until slightly rolled, and set aside.

5. There is no need to put oil in this step, because a lot of oil is enough to fry the pork belly in the previous step. If the pork has a lot of oil and water, it can be used to stir-fry other dishes. Heat the oil in the pot, add bean paste, black bean sauce, ginger slices, minced garlic and stir-fry to bring out the fragrance, pour in the chili pepper and add a little salt by the way, stir-fry over medium heat until the chili pepper becomes soft, then pour in the meat slices, put a spoonful of dark soy sauce, a spoonful of sugar, a little chicken essence, a spoonful of light soy sauce and stir-fry evenly out of the pot.

6. I like to use this kind of long plate to put back the pot meat, because the presentation is more beautiful, and it will increase the appetite.

7. It's really a very good meal, fat but not greasy.