How to make the meat delicious?

Back to the pot meat]—[Ingredients Preparation]—

Ingredients]: 260 grams of pork belly.

Ingredients]: Half a green onion, 4 green peppers, 1 millet pepper, appropriate amount of ginger and garlic.

Seasoning]: Tempeh, salt, light soy sauce, dark soy sauce, oyster sauce, bean paste.

Cooking steps] Step 1: Wash the pork belly, boil it in cold water until the skin can be punctured, and then remove it and let it cool and slice it. Wash and cut green onions, green peppers, ginger and garlic into sections for later use.

Step 2: Put the pork belly in a pan and stir-fry until the surface is slightly yellow and the fat becomes thin. Then stir-fry the pork belly with ginger, garlic, tempeh, and bean paste. You can control this yourself, and you don't have to fry it for too long if you can eat a little fatty meat.

Step 3: Add green onions, green peppers and millet peppers, salt, stir-fry and serve.

Cook the meat in clean water first, remove and slice. Stir-fry ginger and garlic ingredients and garnishes in a hot oil pan, then pour in the sliced meat and add seasonings and stir-fry over high heat.

Potato slices back to the pot for meat.

Materials. 200g pork belly; potatoes 500g; 1 green pepper; Appropriate amount of green onions; 3 slices of ginger; 3 garlic cloves; 1 tablespoon of Pixian bean paste; 2 dried chilies; 10g Sichuan peppercorns; Light soy sauce to taste.

Method. Put an appropriate amount of water in a pot, add the washed pork belly, and bring to a boil.

During the blanching of the pork belly, shred the green onions, ginger, garlic and chili peppers for later use.

Cut the peppers into small pieces and garnish.

Cut the potatoes into slices.

Scoop up the blanched meat, rinse it with cold water, cool it and cut it into thin slices.

**After that, add oil to the pan.

Stir-fry the green onions, ginger, garlic, dried chili peppers and Sichuan peppercorns until fragrant, and add a spoonful of bean paste.

Add the sliced pork belly and stir-fry.

Add the potato slices and green peppers and stir-fry until raw.

In the meantime, add an appropriate amount of light soy sauce and aged vinegar according to personal taste. This is the end of a delicious and rich potato slice back to the pot!

Back to the pot meat (green pepper version).

Materials. 150 grams of pork belly; 150 grams of green pepper; 5 slices of ginger; 2 cloves of garlic; 50 peppercorns; 1 tablespoon of bean paste; salt 2 g; 2 grams of sugar; 1 gram of light soy sauce; 1/2 scoop of dark soy sauce; 1 gram of chicken bouillon.

Method. Put three slices of ginger, a little peppercorns and cooking wine in a pot of pork belly under cold water, bring to a boil over high heat, turn to medium heat and cook for 20 minutes.

During the pork period, prepare peppercorns, minced ginger and garlic.

Wash the green peppers and cut them into small pieces.

Remove the pork belly from the supercooled water, rinse off the foam on the surface and let it cool.

Cut the pork belly into thin slices.

Cut into thin slices and set aside.

Pour the pork belly into the pot and stir-fry over low heat until the oil comes out and the meat slices are transparent and rolled up. (The key to returning to the pot is not greasy) put the meat out and leave a little base oil in the pan.

Add Sichuan peppercorns, minced ginger and garlic and bean paste, and stir-fry until fragrant and red oil. Pour in the green pepper and stir-fry twice, pour in the pork belly, stir-fry quickly, so that the pork belly is covered with seasoning. Add light soy sauce, dark soy sauce, a pinch of salt and sugar and stir-fry for 2 minutes.

Add the chicken essence before cooking, stir-fry evenly, and put on a plate.

First of all, put the pork belly in cold water and cook it until it is medium-cooked, and cook it together with some large ingredients, then take out the pork belly, cut it into slices, prepare some green and red peppers, garlic and other materials, put the pork belly into a pot without oil, then add green and red peppers and stir-fry, and finally put in Pixian bean paste, and finally put in garlic seedlings and fry until they are broken out of the pot.

How to cook back to the pot meat? Cut the pork belly into sections, add green onion and ginger cooking wine to remove the smell, add oil to the pot and stir-fry the pork belly, pour in the green onion and stir-fry evenly, add seasoning.

1.Put the pork belly in a hot pot, add the ginger slices, and cook until medium-rare. 2.

Cut the meat into thin slices, pour in the sliced meat, ginger and garlic without oil in the pot and stir-fry, fry until golden brown, add bean paste and stir-fry evenly. 3.Add sauerkraut, tempeh, red pepper, dark soy sauce, and salt and stir-fry evenly, then remove from the pot, and the meat is ready.

Teach you the simple and delicious home-cooked method of returning to the pot meat.

If you want to say that this time the pot meat, Pixian bean paste is indispensable. First, put the pork belly into the water and boil it for medium cooking, cut it into thin slices, pour in the cut meat slices, ginger and garlic without oil in the pot and stir-fry, fry until golden brown, add bean paste, tempeh, green pepper, red pepper, dark soy sauce, salt and stir-fry evenly, and then go back to the pot and the meat is ready.

Cook the pork with skin in water, cut the boiled pork into slices, fry the pork slices and ginger slices in a pot over low heat until golden brown, then add bean paste, light soy sauce, cooking wine, garlic, green pepper, and stir-fry until the green pepper is cooked.

Stir-fry the pork belly until fragrant, add chili peppers, and stir-fry.

Cook the pork belly in a pot for six minutes, remove the slices, put oil and meat slices in the pot, fry for a while, put bean paste, sour white, green chili, light soy sauce, sugar, salt, stir-fry evenly to get out of the pot.

This is the correct way to open the meat back to the pot, remember to collect!

Go back to the pot to do this, one pot of rice is not enough to eat.

Personally, I prefer the bean drum back to the pot meat, which is delicious and goes back to the pot meat to satisfy my cravings. The pleasant aroma gives people an unstoppable appetite, and the fragrance of the bean drum and the smell of the refreshing meat in the pot make people have the urge to feast on it.

Returning pork that can cook two bowls of rice.

1) Cut the meat with skin into large pieces in a pot under cold water, then add green onion and ginger, star anise, Sichuan peppercorns, cooking wine, and simmer.

Back to the pot meat. Back to the pot meat.

Materials. 200 grams of pork belly; 1 green pepper; 1 red pepper; half an onion; Appropriate amount of green onion and ginger, small dried red pepper; 1 tablespoon of Pixian bean paste; 1 4 teaspoons of sugar; 1 teaspoon light soy sauce; 1 4 teaspoons salt; 1 tablespoon cooking wine.

Method. Add the meat pieces under cold water, add cooking wine, and bring to a boil over high heat for about 6 minutes.

Cook the meat until no blood oozes out when the chopsticks are inserted, remove and drain.

Wash the green and red peppers and cut them into cubes, shred the onions, let the meat pieces cool slightly and cut into thin slices.

Heat the oil in a hot pan until it is 7 hot, stir-fry the shallots and ginger, pour in the meat slices and stir-fry.

When the meat slices are a little rolled, add the small red pepper segments, add the Pixian bean paste and stir-fry well.

Pour in the green and red pepper cubes and the onion shreds.

Add light soy sauce, sugar and salt.

Stir-fry thoroughly.

The practice of authentic back to the pot meat.

Cuisine] Sichuan cuisine.

Taste: spicy, salty.

Material. Pork belly, garlic sprouts, tempeh, bean paste, green onion, ginger, garlic, chili, sugar, cooking wine, chicken essence, soy sauce, sesame oil.

Steps. Step 1.

Put the pork belly into a pot under cold water, cut the meat into pieces as wide as three fingers, put the ginger, shallots, and cooking wine into the pot together, boil over high heat, turn to low heat and cook, cook until eight mature, remove and put it in cold water to soak for two or three minutes.

Step 2. Cut the pork belly into thin slices.

Step 3. Cut the garlic seedlings into sections, pay attention to separate the garlic seedling leaves and garlic seedling stems, put the garlic seedling stems first, and then put the garlic seedling leaves when putting them in the pot.

Step 4. Put oil in a pan, add chili, Sichuan pepper and green onion and ginger and stir-fry until fragrant.

Step 5. Stir-fry the pork belly in a pan until the slices are transparent and slightly yellowish and slightly rolled up around the edges.

Step 6. Add the watercress and stir-fry the red oil.

Step 7. Add soy sauce to color and stir-fry with pork belly.

Step 8. Add garlic sprouts, cooking wine, sugar, monosodium glutamate and stir-fry well.

Buy fresh pork belly, first cook it in a pot until it is medium-rare, then pick up the slices, marinate them with condiments to taste, put oil in the pot, add chili peppers, peppercorns and other condiments, and then put in the cut pork belly slices and stir-fry until they are slightly rolled, and then add appropriate fungus or celery, seasoning can be out of the pot.

The first thing to do is to put the pork belly in the pot and fry it until golden brown on both sides, then cut it into pieces, and then put it in the pot and stir-fry, add some sauerkraut and your favorite toppings, which is very delicious.

Hui Guo pork is a traditional home-cooked dish in Sichuan, because of its long history, it has become a famous dish of Sichuan. Due to the simplicity of making back to the pot meat, basically every family can make it, so the back pot meat has almost become synonymous with Sichuan home cooking. In recent years, due to the continuous development and innovation of Sichuan cuisine, back pot meat has spread all over the country, its taste is oily but not greasy, fresh and fragrant, it is a very good home cooking.

If you want to return to the pot to make the meat delicious, of course, you need **** cooking points. First of all, the selection of meat should be fine, and the fresh pork slaughtered on the day should be selected, not too fat or too lean, too fat will be greasy, too thin will be burnt. In terms of the control of ingredients, it is recommended to have pork belly or pork rump.

Secondly, in the processing of ingredients, boiling meat is a necessity, boiling meat in water, it is difficult to produce the aroma of meat, therefore, after the water is boiled, put ginger, garlic, pepper, green onion and other hanging soup, and so the soup is fragrant, and then put in the washed boiled meat.

How to make back to the pot meat.

Ingredients: 400 grams of pork rump 5 garlic sprouts, 1 green onion, 2 red peppers, 30 grams of tempeh.

Ginger, garlic, bean paste 1 tablespoon soy sauce 1 teaspoon cooking wine 1 tablespoon.

Cooking oil 30ml Sichuan peppercorns 10g sugar 1 teaspoon salt appropriate amount.

Step 1: Wash the pork, boil it in cold water, put the peppercorns, cooking wine, green onions, ginger slices, and soup, then add the pork and cook for about 20 minutes.

Step 2: Soak the boiled pork in cold water, then remove the water, dry and cut into thin slices, put oil in the pot to heat first, then fry the cut pork slices in the pan until the oil is slightly yellow, add the tempeh and bean paste and stir-fry well.

Step 3: Add red pepper slices, ginger slices, garlic slices, salt and sugar and other seasonings and stir-fry evenly, and fry the garlic sprouts until they are broken.

A little common sense in life.

How to buy fresh pork].

The fat of fresh pork is white and shiny, and the lean meat is red, soft and elastic;

The fat of the second fresh pork is gray, dull, easy to stick to the hands, slightly greasy rancidity and hala taste, the fat surface of the spoiled pork is dirty, there is mucus, mildew, the fat is very soft, light green, with the rancid smell of oil, so you should choose fresh pork.

Although the food is good, you can't be greedy, the body is the most important, everything must be balanced Oh, pork has high nutritional value, and the method of returning to the pot meat is simple and easy to eat, it is recommended to try it at home.

Teach you the simple and delicious home-cooked method of returning to the pot meat.

Blanch and slice the pork belly, stir-fry the pork belly and the onion and bean paste under the ginger and garlic.

Returning pork that can cook two bowls of rice.

First prepare some pork belly, then after marinating the pork belly, put it in the pan and stir-fry for five minutes. Add a pinch of salt to the process.

Prepare the fresh ingredients, clean them, cut them into small pieces and put them in a pot, add the appropriate condiments and sauces, stir-fry evenly, pour in a can of beer, and simmer for half an hour on high heat, so that the food is ready.

First of all, put the meat in the pot and steam it, then cut it into thin slices, then put it in the pot and stir-fry, fry the excess fat out, and then add some sauerkraut and bell peppers, stir-fry evenly and add the ingredients are very delicious.

First add the appropriate amount of oil to the pot, then put the meat in it and add some light soy sauce, dark soy sauce, salt, chili. Add some fungus, cabbage, and shredded carrots. Stir-fry over high heat to taste.

This is the correct way to open the meat back to the pot, remember to collect!

Go back to the pot to do this, one pot of rice is not enough to eat.