What are the ingredients for back to the pot? What are the authentic ingredients for the back to the

There are many people who especially like to eat back to the pot meat, because the back pot meat tastes better, and when making back to the pot meat, you can also add some carrots, shallots and fungus to make the taste and color of the dish look more attractive, and the nutritional value can also be improved.

Hui pot pork is a traditional dish of cooking pork in Chinese Sichuan cuisine, and it is also called boiled pot meat in western Sichuan. The characteristics of the pot meat are unique taste, red and bright color, fat but not greasy. The so-called "return to the pot" means "cooking again".

As a traditional Sichuan dish, Huiguo pork 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 embodiment of Sichuan cuisine, and when it comes to Sichuan cuisine, it is inevitable to think of Huiguo meat, which can be made by every household in Sichuan. Huiguo meat has the effect of nourishing the kidneys and nourishing blood, nourishing yin and moisturizing dryness, but the pork fat content used in the backpot meat is high, and the sweet noodle sauce and bean paste contain sodium, so patients with high blood pressure should not eat more.

Legend has it that this dish was made in the early days of Sichuan.

1. Fifteen dozen tooth festivals (to improve life) of the main dish. At that time, the practice was mostly to boil it first and then stir-fry. At the end of the Qing Dynasty, there was a Hanlin surnamed Ling in Chengdu, who retired to his home due to frustration and devoted himself to the study of cooking.

He changed the original boiled and fried meat to the pork to remove the fishy smell first, and then steamed it in a sealed container before frying it into a dish. Because it is steamed for a long time until cooked, the loss of soluble protein is reduced, and the rich and fresh flavor of the meat is maintained, the original flavor is not lost, and the color is red and bright. Since then, the long-steamed back pot meat of the famous Jincheng has spread.

Steps. 1。Ingredient 1: Slice the ginger and cut the green onion into sections. 1 small handful of peppercorns for later use.

2。Add water to the pot, add ingredient 1 after boiling, add half a spoon of dark soy sauce, mix 2 spoons of cooking wine into soup, and cook for 3 minutes.

3。Add the pork belly cubes and cook over medium heat for 10 minutes (chopsticks can easily poke in). Remove and let cool (preferably in the refrigerator for 2 minutes) and cut into thin slices.

4。Ingredient 2: While the meat is stewed, cut the green pepper diagonally, shred the green onion vertically, and crush the garlic. Pixian bean paste, sweet noodle sauce for later use.

5。Stir-fry the meat slices in a hot oil pan until the surface of the meat slices is slightly rolled. Turn to medium-low heat, add half a spoon of Pixian bean paste, stir-fry minced garlic until fragrant, and stir-fry the red oil. Add a small half spoon of sweet noodle sauce and stir-fry to taste. Add 1 tablespoon of cooking wine and 1 tablespoon of stewed broth.

6。After the meat is fragrant, turn to high heat, add green peppers, shredded green onions and stir-fry until cooked, add an appropriate amount of salt to taste. Remove from heat.

The recipe for returning to the pot meat is as follows:

Ingredients: 400g pork belly.

Excipients: 100g green garlic.

Seasoning: a few Sichuan peppercorns, 1 dried chili, 10 black beans, a little rice wine, 3 grams of sugar, an appropriate amount of peanut oil, 3 star anise, 2 green onions, 2 slices of ginger, 1 teaspoon of sweet noodle sauce, 1 tablespoon of Pixian bean paste, 1 teaspoon of soy sauce.

Steps: 1. Put the pork belly in a pot under cold water, put the green onion ginger, cracked peppercorns, spices and dried chili peppers, boil and skim the foam, cover the lid and turn off the low heat;

2. Cook over low heat until fully cooked, it takes 20 minutes, turn over the meat during the cooking process, turn off the heat and soak it in the original soup for a while;

3. Soak for half an hour, take it out and dry it for a period of time, and then cut it into large slices, ten cm long, five cm wide and 3 mm thick;

4. Put the watercress and tempeh together and chop them finely, wash the green garlic and cut it diagonally for later use;

5. Sit in a pot and stir-fry the meat slices over low heat;

6. Steak the meat aside, stir-fry the bean paste in warm oil and the black bean sauce to spit out the oil and crispy, and then add the sweet noodle sauce, rice wine and soy sauce and stir two more losses;

7. Stir-fry the meat slices together with the bean paste and tempeh, and put a small spoon of sugar during the period;

8. Finally, put the green garlic and fry it a few times.

The main ingredients of the back pot meat: garlic sprouts, shallots, bean paste, sugar, ginger, garlic, and salt. Omori cavity because the meat is a home-cooked dish, each region and even each household will use different ingredients, do not like to eat spicy areas can add some sweet noodle sauce, cooking wine, light soy sauce; Areas that love spicy spring reputation can add green peppers, tempeh, and peppercorns.

Ingredients: pork belly, green garlic, green onion, ginger, garlic, dried red pepper, Sichuan pepper, bean paste, sugar, oil.