How to make garlic sprouts back to the pot meat, garlic sprouts back to the pot meat method

The garlic sprouts return to the pot meat method, adults and children love to eat.

Garlic sprouts back to the pot meat belongs to Sichuan cuisine, and the taste is fresh and slightly spicy. Back to the pot meat is a special cooking technique for pork in Sichuan cuisine, that is, the pork is cooked through two processes, the first is boiled to remove the greasy smell of pork, and then fried back to the pot after drying, which is back to the pot meat. The taste of the back pot meat is more unique, the pork is fat but not greasy after boiling, the color of the pork is red and bright after frying, it is very popular with the public, in Sichuan, almost every family can make it, so the back pot meat is also known as the first of Sichuan cuisine.

Because of the different side dishes, there can be different back to the pot meat, such as potato back to the pot meat, mushroom back to the pot meat, etc., the side dishes are generally selected with less water vegetable types, the following is the first to introduce the garlic sprouts back to the pot meat practice.

One: materials. Ingredients: pork.

Ingredients: Garlic sprouts.

Seasoning: cooking oil, salt, sweet sauce, Sichuan pepper, green onion and ginger, Pixian bean paste.

Two: Practice. 1) Set up a pot to make a fire, add ginger and Sichuan peppercorns, boil the water, add the whole washed pork and cook for 20 minutes, insert chopsticks into it, remove and dry the slices.

2) Wash the garlic sprouts and cut into sections.

3: Put the wok on the heat, put the oil, stir-fry the pork slices when the oil is hot, fry until the meat slices come out of the oil, put in Pixian bean paste, sweet sauce, stir-fry, and then put the garlic sprouts to fry, but don't fry them, add a little soy sauce, and put them on the plate.

Three: Cooking skills.

1: The best way to pick pork is the kind that is three fat and seven lean.

2: When returning to the pot, you must boil the pot under water to seal the moisture and nutrients in the meat, and it tastes good.

3: When boiling pork, add ginger slices to remove the meat, in order to make the pork more flavorful, it is best to boil the ginger and peppercorns for a few minutes before adding the pork.

4: One of the characteristics of Sichuan cuisine is Pixian watercress, so in order to maintain the taste, try not to choose other sauces.

When the sugar is colored, it takes too long, and it will pull the silk when you put it in the chops. A slight change in color is fine.

Ingredients: pork belly, cabbage, garlic sprouts, bean paste, ginger, star anise, Sichuan pepper, sugar.

Steps:1Wash the meat, add star anise, Sichuan pepper and ginger to a pot of cold water, bring to a boil, turn to medium heat and continue to cook for 10 minutes. Scoop up and drain.

2.Break the vegetables into pieces, soak them in water for 5 minutes to let the sediment settle to the bottom of the water, and then rinse them with clean water.

3.Cut the garlic sprouts into small pieces, shred the ginger, and slice the vegetables.

4.Slice the cooled pork belly.

5.Put the pork belly slices into the pan, fry over low heat, force out the oil of the meat, and fry until the meat is golden brown on both sides.

6.Add 1 tablespoon of bean paste, a pinch of sugar, and shredded ginger, stir-fry quickly, stir-fry evenly.

7.Add the vegetables and garlic sprouts, turn to high heat and stir-fry evenly, then continue to fry for 2-3 minutes. Because the bean paste is salty, don't add salt.

The preparation of garlic sprouts back to the pot meat is as follows:

Ingredients: 200 grams of pork belly, 4 garlic sprouts, appropriate amount of ginger, appropriate amount of dried chili, 2 star anise, 15 Sichuan peppercorns.

Accessories: 1 tablespoon of light soy sauce, 1 tablespoon of bean paste, 1 tablespoon of cooking wine, appropriate amount of sugar, 3 bay leaves.

1. Clean two small pieces of pork belly and prepare a little spice.

2. Pour an appropriate amount of water into the pot, add pork belly, spices, a spoonful of cooking wine and a little salt and simmer for about 15 minutes.

3. Clean a few garlic sprouts, cut the white part of the garlic into sharp ridges, cut the garlic leaves into small sections, slice the ginger, and cut a few dried chili peppers into small sections.

4. Soak the boiled pork belly in cold water and rinse it and cut it into thin slices.

5. Heat a little oil in a pot, add pork belly and garlic and stir-fry, add a spoonful of bean paste, a spoonful of light soy sauce, a spoonful of cooking wine, a little chicken essence and sugar to taste, add garlic leaves and stir-fry evenly.

As follows:

350 grams of pork belly, 100 grams of garlic, 2 grams of tempeh, 1 tablespoon of Pixian bean paste, 1 tablespoon of sweet noodle sauce, 5 grams of ginger, a little shallot, 20 grams of cooking wine, 5 grams of sugar.

1. Wash the pork belly and prepare the green onion and ginger.

2. Blanch the pork belly in a pot under cold water first, then pick it up and wash it.

3. Pour in hot water, add cooking wine, boil green onion and ginger together for 20 minutes, then turn off the heat and let cool.

4. Wash the green garlic, cut the garlic stalks and garlic leaves into sections, add the Pixian bean paste, black bean sauce and sweet noodle sauce together and mix well.

5. Scoop up and slice the pork after it has cooled.

6. Heat the pan and add the meat slices evenly to fry the oil.

7. Push the meat slices to the side and pour in the sauce to burst the fragrance.

8. Stir-fry the meat slices evenly, add sugar to enhance the flavor after trying the taste, and finally add green garlic stalks and fry until they are broken, then add the garlic leaves to stir-fry evenly, then turn off the heat and remove from the pot.

9. The finished product is as follows.

Garlic sprouts back to the pot is one of the most distinctive dishes in the Chinese cuisine of Sichuan cuisine, this dish is fragrant, spicy and delicious, with good color, flavor and taste. With pork belly as the main ingredient and dry-roasted, 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.

The practice of returning garlic sprouts to the pot meat:

Ingredients: 300 grams of pork belly, 1 handful of garlic sprouts.

Excipients] 1 tablespoon of Pixian bean paste, 3 grams of sweet noodles and 3 grams of Senxian sauce, 2 grams of sugar, 1 piece of ginger, 1 tablespoon of light soy sauce, 10 peppercorns, 10 grams of rapeseed oil.

Steps:

1.Cook the pork belly in a pot under cold water, add a few slices of ginger and a few peppercorns at the same time, and boil for about 15 minutes after the water boils to remove the foam on the surface;

2.Take out the meat and let it cool, at this time the pork is not fully cooked, it is about seven or eight mature, and the pork is sliced after cooling;

3.Cut the garlic sprouts into sections (the garlic sprouts need to be broken);

4.Finely chop the ginger and set aside;

5.Add a little pure rapeseed oil to the pot (vegetable oil needs to be cooked in advance), and put the cut meat slices at a temperature of 50% oil;

6.After the meat slices are put into the pot, slowly stir-fry over medium heat until the meat slices are oily and curled (commonly known as lamp nest);

7.At this time, put in the old douban of Pixian County, and after the douban is put into the pot, pay attention to quickly stir-fry it, so that the douban and each piece of meat are in close contact;

8.Add a few grains of minced ginger, add a little sweet noodle sauce and a little light soy sauce, and continue to stir-fry until the aroma is overflowing (don't be too big) At this time, you can add a little sugar;

9.Finally, add the chopped garlic sprouts and stir-fry again to start the pot (the garlic sprouts can be broken);

10.The super fragrant and super delicious back to the pot meat is on the plate.

Garlic sprouts back to the pot meat.

Ingredients: 500 grams of pork leg, 4 garlic sprouts, 1 2 tablespoons soy sauce, 1 teaspoon chicken broth mix, 3 green onions, 1 piece of ginger, 2 cloves of garlic, 10 Sichuan peppercorns, 1 tablespoon of tempeh, appropriate amount of rapeseed oil, 2 teaspoons of rice wine, 1 tablespoon of Pixian bean paste.

Method:1Heat the pot and hold the lean part with your hands, so that the pork skin sticks to the bottom of the pot, and when the skin is golden brown, take it out and scrape it under water.

2.In a clean pot, pour in about enough water to submerge the meat, add ginger, garlic slices, green onions, and Sichuan peppercorns to bring to a boil until fragrant.

3.Put the pork in a pot and cook until the chopsticks can penetrate, remove it and immediately put it in the freezer compartment of the refrigerator and freeze for 3 to 5 minutes.

4.Finely chop the ginger and mince the garlic; Cut the green garlic sprouts into horse-ear-shaped pieces.

5.Chop the watercress and tempeh finely.

6.Remove the pork from the freezer and cut it into thin slices while it is cold on the outside and hot on the inside.

7.Put oil in the wok, put the meat slices into the pot, add the watercress, black bean paste and rice wine and fry over medium heat until the meat slices are rolled into a nest.

8.Push the meat to the edge of the pan and sauté with ginger and garlic until fragrant.

9.Add the sweet noodle sauce, soy sauce and chicken powder and stir-fry until evenly flavored, and see if salt is added according to the situation.

10.Add the green garlic and stir-fry until it is broken.

Materials. Step 1: Blanch the slices of meat.

200g slices of pork hind legs.

30 grams of cooking wine.

Sliced ginger 20 grams.

20 grams of green onions.

Step 2: Stir-fry the sliced pork.

15 grams of garlic slices.

Sliced ginger 15 grams.

Millet pepper rings 10 grams.

Peanut oil 10 grams.

Tempeh 5 grams.

5 grams of bean paste.

Step 3: Add the sauce.

Sweet noodle sauce 4g.

Light soy sauce 4 grams.

Step 4: Stir-fry to taste.

1 gram of sugar.

Essence of chicken 1 gram.

Balsamic vinegar 2 grams.

Step 5: Add garlic sprouts.

150 grams of garlic sprouts.

Garlic sprouts back to the pot meat practice steps.

Step 1space

To prepare plain milk shredded toast Step 1

Add an appropriate amount of water to the pot, add the pork hind leg slices, green onion segments, ginger slices and cooking wine. After blanching and changing color, remove the cool water to control drying.

Step 2space

To prepare plain milk shredded toast Step 1

Heat the pan with cold oil, put the dry meat slices in the pot, fry on medium-low heat for 1 minute, add the tempeh after the meat is fried, then add the bean paste to color the meat, put the chopped ginger and garlic slices and chili rings into the pot, and turn on medium heat to fry the ingredients.

Step 3space

To prepare plain milk shredded toast Step 1

After the ingredients are fragrant, add the prepared sauce and stir-fry evenly.

Step 4space

To prepare plain milk shredded toast Step 1

Finally, season to taste, add the chicken essence sugar, and pour balsamic vinegar along the edge of the pot.

Step 5space

To prepare plain milk shredded toast Step 1

After stir-frying evenly, add the garlic sprouts, the garlic sprouts only need to fry for about 15 seconds, and finally remove from the pot and serve on the plate.

Hello, welcome your consultation garlic sprouts back to the pot meat practice is as follows: first prepare the following ingredients: 500 grams of pork belly, half a catty of garlic sprouts, ginger, garlic, pepper, sugar, soy sauce, bean paste, salt and monosodium glutamate, etc.

Step 1: After preparing the above ingredients, wash the pork belly, then put it in a pot, pour in water, boil for about 10 minutes and remove it, it is best to turn the meat in the middle. Cut the garlic sprouts diagonally into sections, separate the roots and leaves, slice the ginger and garlic, boil the water in which the meat is boiled, put half of the ginger slices into the pot to remove the fishy smell of the meat.

Step 2: Allow the pork belly to cool after cooking, then cut into thin slices. Put a little oil in the pot (because the pork belly will produce oil, so you don't need to put too much, otherwise it will be too oily), after the oil is warm, pour in the pork belly, fry over low heat until the surface is slightly yellow and oily, sprinkle in Sichuan pepper, ginger and garlic slices and fry until fragrant, and then put in two spoons of bean paste, a small amount of sugar, and continue to stir-fry to bring out the fragrance.

Step 3: After stir-frying, put the roots of the garlic sprouts into the pot first, pour in an appropriate amount of soy sauce and stir-fry over high heat for about 1 minute, then pour the garlic leaves into the pot and continue to stir-fry a few times, sprinkle with an appropriate amount of salt, and then add an appropriate amount of monosodium glutamate to taste, stir-fry evenly and you can get out of the pot.

Questions. [ok]

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Ingredients. 400 grams of pork belly.

4 garlic seedlings. Accessories.

4 slices of ginger. 4 cloves of garlic.

1 tablespoon of bean paste.

2 scoops light soy sauce. Smoke a few drops.

2 grams of chicken essence. Garlic sprouts back to the pot meat practice steps.

1.Cook the pork belly in a pot for 10 minutes, then let it cool when cooked.

2.Wash the garlic seedlings and cut them into sections, separating the roots from the leaves.

3.Slice ginger, slice garlic, and a spoonful of bean paste and set aside.

4.Cool the pork belly and cut into thin slices.

5.Stir-fry the pork belly over low heat until the surface is slightly yellow and oily.

6.Then add ginger and garlic and stir-fry over low heat until fragrant.

7.Add a spoonful of bean paste and stir-fry to taste.

8.Add two spoons of light soy sauce and a few drops of dark soy sauce to color.

9.First put the root of the garlic seedlings and fry a few times, then add the garlic leaves, add a little chicken essence and stir-fry a few times.

How to fry garlic sprouts back to the pot meat.

Back to the pot meat is a very home-cooked dish. But if you want to make it delicious, it's a little difficult. It's also simple for skilled people to do. Let's learn how to cook garlic sprouts back to the pot meat.

Step 1: Prepare the ingredients. First of all, just prepare the meat back to the pot. This requires the preparation of pork belly. Then there are the garlic sprouts. There are others to follow. For example, green onions, garlic and ginger. The ingredients that need to be prepared are, Sichuan pepper, bean paste and light soy sauce.

Step 2: Prepare the ingredients. First, cut the freshly bought pork belly into cubes. It can be cut into the right size according to the individual's needs.

However, the meat is usually eaten in large gulps, so it needs to be cut a little larger than usual. Then wash the garlic sprouts and cut them into small pieces, small pieces. As well as chopping ginger into shredded ginger and chopping green onions.

Pat the garlic flat. Step 3: Prepare a clean pot. Once the pan is hot, pour the oil. Then pour in the shredded ginger, green onions, garlic and Sichuan peppercorns. Stir-fry over high heat. until their aroma is stir-fried.

Step 4: Pour the prepared pork belly into the pan. Constant stir-frying. Until the color of the pork belly darkens.

Add the bean paste and light soy sauce to it. Perform color grading. Finally, you can pour the garlic sprouts into the pot.

Stir-fry again. It will be ready to cook after about 5 minutes.

Such a delicious dish of garlic sprouts back to the pot is completed.

Garlic sprouts back to the pot meat.

Ingredients: pork belly, garlic sprouts, fresh red pepper, green onion. Garlic slices, ginger slices, star anise, red oil Pixian bean paste, five-spice powder, rice wine.

Method] Wash the pork belly in a pot under cold water, add 3 slices of ginger, 2 star anise, a little rice wine or cooking wine, cook until the chopsticks can penetrate the pork belly, remove it and cut it into thin slices.

2. Wash and drain the garlic seedlings, pick off the leaves and cut them separately, cut the leaves into sections, cut the stems with oblique knives, slice the fresh red pepper, slice the garlic, slice the ginger, and prepare the bean paste.

3. Heat the oil, put the garlic and ginger in the pot over low heat, until the color turns yellowish, turn to high heat and fry the meat slices until the meat becomes transparent, 4. Add a small spoon of red oil bean paste, an appropriate amount of five-spice powder, quickly stir-fry for a while, add the green garlic stalks, stir-fry the red pepper until it is broken, fry the garlic leaves until it is broken, stir-fry it slightly, and the leaves will not be green after a long time.