What is the main difference between back to the pot meat and salt fried pork?

As one of the special dishes in Sichuan, Huiguo meat is already very famous, but Sichuan actually has a dish called salt-fried pork, and the two dishes are actually not much different from each other, but there is indeed a difference between them, otherwise how can the names be different?

As soon as you hear the name of the back pot meat, you should be able to imagine that this dish needs to be made twice in the pot, that is, we need to cook the meat and then take it to the pot to fry, and the salt-fried meat does not cook the meat and then fry it, but directly fry the meat in the pot, so although the taste of the two is similar, there is a difference in taste, the meat of the back-pot meat tastes softer, and the salt-fried meat tastes crispier.

The correct way to return to the pot meat (Sichuan version).

Ingredients: Pork hind leg meat with skin, Shaanxi bean paste, sugar, Sichuan pepper, ginger, monosodium glutamate, vegetable oil, garlic sprouts.

Method: Wash the meat, put it in a pot of boiling water and cook it until it is 7 minutes cooked, pick it up and let it cool, cut it into slices with a thickness of one round coin thick, uniform size, and garlic seedlings to wash, cut into diamond shapes with an oblique knife, (should not be cut too long) and set aside;

Wok on the fire, a little vegetable oil, the oil in the pot shake, so that it lubricates the pot around, so that the meat and the bottom of the pot stick, when the oil temperature is heated to 8 into hot, put 10 peppercorns, a little ginger, stir-fry gently, put in the cut hind leg meat, stir-fry, the frequency can not be too fast, the action is small, so as not to splash the oil during the stir-fry. Fry until the meat slices in the pot are slightly rolled up, when the water is basically fried dry, add a little sugar, continue to stir-fry the bean paste, fry the bean paste to bring out the fragrance, add the garlic seedlings, fry until the garlic seedlings are broken, put in the monosodium glutamate, and serve the plate

Stir-fry the meat with raw salt.

Ingredients: Raw pork or fat and lean meat of hind legs, fresh red pepper, peanut oil, green garlic, Sichuan Pixian bean paste, black bean sauce, soy sauce, cooking wine, sugar, ginger, refined salt.

Method: Peel and cut the pork into 30 mm long, 25 mm wide and 2 mm thick slices, peel and cut the ginger into thin slices, cut the green garlic diagonally into 10 mm long segments, and cut the fresh red pepper into pieces of 10 mm long and 10 mm wide; Put the wok on the hot fire, put in the peanut oil, burn until the smoke rises, first put the meat slices and fry for 1 minute, fry until the meat slices are rolled up and slightly yellow, add refined salt, fry the ginger slices a few times, and put in the tempeh, bean paste, fresh red pepper, soy sauce, cooking wine, sugar, green garlic and stir-fry in turn.

It's simple, why bother to carry the menu for you like the guy upstairs. Pork belly is used for returning to the pan, and muscles are used for salt-fried meat.

Speaking of what is the difference between salt-fried meat and back-to-the-pot meat, don't say that the two are very close in terms of cooking methods and ingredients, the key is the difference in meat, salt-fried meat is raw fried meat, and back-to-the-pot meat is boiled pork belly, and the two are simpler than back-to-the-pot meat in this regard.

If we want to learn this dish, we have to learn the authentic method, and if you know the authentic method, you can change it according to your personal preference, and there will be an authentic taste in it. Look at the name of the dish should put a lot of salt to cook this dish, or why there is a word salt in the name of the dish, I am worried about whether this dish will be very salty, I will sell it here, wait for you to calculate how much salt I add to it.

How to fry meat with authentic salt: Ingredients to be prepared: 300 grams of two-knife meat. 2 garlic sprouts, 6 grams of green onions, 6 grams of ginger, 6 grams of garlic. 15 grams of Pixian bean paste, 5 grams of Yongchuan tempeh, rice wine or cooking wine, edible oil, 2 grams of monosodium glutamate, and 5 grams of light soy sauce.

Cut the pork belly into 2 mm slices and set aside. Use a knife to flatten the white part of the garlic, then cut the white part of the garlic into a horse ear shape, and cut the green garlic into small pieces for later use. Slice green onions, ginger and garlic and set aside.

Cut the Pixian bean paste a little smaller, so that the finished product will look better, and the tempeh is also slightly chopped to make it more flavorful.

1. Heat the pot first and put a small amount of oil, let the oil slide in the pot, change the heat to low when the oil temperature is 6 hot, pour the meat slices into the pot and start frying and stir-frying, turn the meat slices more so that they can be evenly heated, and a small amount of water will come out when you start frying, and then slowly start to produce oil, and fry the meat slices until they are a little rolled, and the surface is a little yellow and yellow, and then pour out the oil in the pot without use.

2. After changing the heat to medium, add a small amount of rice wine to the pot to remove the meat, use cooking wine if there is no rice wine, and then add bean paste to fry the capsanthin, which is what we often say fried red oil, and when the red oil comes out, add tempeh and stir-fry together, and fry the sauce fragrance of bean paste and tempeh.

3. The cutting of Sichuan cuisine is particular, and the ingredients cannot be poured into it at one time, but the same should be added to it, and it should be divided into levels and step by step. Then add light soy sauce to taste, stir-fry evenly, add green onions, ginger and garlic and stir-fry evenly, add monosodium glutamate to season and stir-fry evenly, pour the garlic seedlings into it and stir-fry evenly, as long as the garlic seedlings are broken, drizzle with a little oil, stir-fry a few times and then put it on a plate and out of the pot.

1. Cooking techniques:

The cooking technique used to cook back to the pot meat is cooked and fried, that is, the main ingredient is steamed or cooked first, and then fried. Back to the pot pork is the most familiar cooked stir-fry dish.

The cooking technique used to cook salt-fried meat is raw stir-frying, that is, there is no need to heat it in advance, and the raw ingredients are directly put into the oil pan to fry, this method to fry the meat, the meat will be quickly dehydrated in the oil pan, and the taste will be particularly dry and fragrant. Salt-fried meat is drier and more fragrant than back-to-the-pan meat, and this is the most important difference between them.

Small stir-fried meat is also called chili fried meat, and the way of our restaurant is to stir-fry, that is, to be wrapped in starch and stir-fried, and the taste will be more tender. The traditional stir-fried pork is not starched, but is stir-fried with lean meat at the end, and the taste is also relatively tender.

2. Raw materials. In the traditional method, back to the pot meat and salt-fried meat are used pork hind leg meat, small fried meat with pork front leg, the difference is that back to the pot meat with pig skin, salt-fried meat to remove the pig skin, small fried meat also with pig skin, but different from the back to the pot meat and salt-fried meat fat and thin connection, small fried meat needs to cut the fat and lean part.

The reason is that the salt-fried meat is fried directly in the oil pan, if it is fried for a long time, the pork skin is easy to be too hard, not easy to chew, so it is necessary to peel the skin, and the meat should be boiled to eight minutes first, this situation will not occur, and the small fried meat should separate the fat and lean meat, because the starch coating is only suitable for lean meat, not for fatty meat, and the fat meat cannot be starched, so it should be separated from the lean meat.

In terms of accessories, the standard configuration of back to the pot meat and salted fried meat are garlic sprouts, so in the second episode of Tip of the Tongue 2, we saw a flash of green peppers in a plate of back pot meat, as a food documentary that pursues tradition and inheritance in a step, such a mistake is not very appropriate, and Caitou also talked about this in the WeChat subscription account. The adjunct of the stir-fried meat is chili, and the authentic one is Hunan screw pepper, which is very in line with the taste of Sichuan people, so many Sichuan restaurants will introduce it and use Erjingtiao chili pepper from Sichuan.

3. Seasoning. The seasoning of the meat and the salt-fried meat is very similar, almost the same, especially particular, on the basis of the common seasonings such as bean paste, soy sauce and white sugar, the meat should be added with a sweet noodle sauce, and the salt-fried meat is added with tempeh, that's all, the sweet noodle sauce and the tempeh are sauce fragrance, if you don't eat carefully, the taste is not much different. In terms of flavor type, both are home-cooked flavors.

Small fried meat does not add bean paste, its main seasoning is soy sauce, dark soy sauce to enhance the color, light soy sauce to cover the flavor, all need to add some to the good, back to the pot meat and salt fried meat do not need to add onions, ginger and garlic (you can add some when cooking back to the pot meat), to make small fried meat to add some garlic slices to enhance the flavor.

When you return to the pot meat, the important thing is to return to the pot, and then put the meat into the pot and stir-fry it again after it is cooked!

Salt-fried meat, the full name is raw salt-fried meat, important raw explosion.

The former, scorched on the outside and tender on the inside, is on the inside. The latter is dry and fragrant.

1. Different raw materials: Although salt-fried meat and back-to-the-pot meat are both pork hind leg meat, the difference between the two is that back-to-the-pot meat uses pork with skin, while salt-fried meat uses skinless pork. 2. Different cooking methods:

Salt-fried meat is a raw stir-fry, in which raw pork is fried directly in an oil pan; The cooking technique used for back-to-the-pot pork is cooked stir-frying, where the pork is steamed or cooked before it is stir-fried. 3. Different taste: Compared with the back to the pot meat, the salt-fried meat has a drier taste.

1. Different raw materials: Although salt-fried meat and back-to-the-pot meat are both pork hind leg meat, the difference between the two is that back-to-the-pot meat uses pork with skin, while salt-fried meat is skinned pork.

2. The cooking method is not the same: salt fried meat is fried raw, and the raw pork is fried directly in the oil pan; The cooking technique used for back-to-the-pot pork is cooked stir-frying, where the pork is steamed or cooked before it is stir-fried.

3. Different taste: Compared with the back to the pot meat, the salt-fried meat has a drier taste.

The difference between salt-fried meat and back-to-the-pan meat.

In addition to the main nutrients such as protein and fat, pork also contains calcium, phosphorus, iron, thiamine, riboflavin, and niacin. Lean pork also contains hemoglobin, which can play a role in iron supplementation and prevent anemia. The hemoglobin in meat is better absorbed than in plants, so eating lean meat is better for iron than eating vegetables.

Salt-fried pork, a traditional Sichuan specialty dish, belongs to Sichuan cuisine, is a representative work of Sichuan cuisine home-style dishes, and is called a sister dish together with back pot meat. This product is processed by the cooking method of pork rump meat, the meat slices are fresh and tender, the color is dark red, the dry fragrance is crisp and tender, the taste is delicious, and it has a strong local flavor. Salt-fried pork is well-known in Sichuan and Chongqing, and it is a delicacy that accompanies wine and meals.

The position of back pot meat in Sichuan cuisine is also very important. Back to the pot meat, has always been considered the first Sichuan cuisine, the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, you must think of back pot meat.

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, in addition to garlic sprouts, you can also use bell peppers, onions, leeks, pot helmets, etc. to make back to the pot meat. As the name suggests, "home-cooked seasoning" means "seasoning is common at home," so the taste of each family is different.

Back to the pot meat: First, cut the pork into thin slices or thin strips, and serve Peiheng, salt, and raw with cooking wine.

After seasoning ginger and water, remove and drain after cooking, and then pour it into a wok.

Stir-fry the ingredients.

Salt fried meat: Cut the pork into thin slices or strips, sprinkle with salt and marinate for 30 minutes.

Put it in a pan and fry it until golden brown and cooked on both sides.

2.Palate & Flavor:

Back to the pot meat: Stir-fry the pork slices until crispy on the outside and tender on the inside, with fresh and spicy pickled peppers, green onions, ginger and garlic.

and other seasonings are stir-fried, and the taste is fresh and spicy.

Salt-fried meat: golden and crispy on the outside, tender on the inside, juicy with salt.

taste, slightly salty and fresh on the palate.

Therefore, although the main ingredient of both dishes is pork, it is not in taste and texture.

There is a big difference between the old and the old, the back to the pot meat is more fresh and spicy, while the salt-fried meat is slightly spicy. Salty and fresh.

Hui Pot Pork and He Zhaofan Salt Fried Pork are both very common ways to cook Sichuan cuisine, but they have certain differences.

Hui Pot Pork: Hui Pot Pork is a classic dish in Sichuan cuisine, usually using pork slices, which are stir-fried once and then returned to the pot. The characteristics of the meat are fresh and tender, the color is bright red, and the spicy flavor is strong.

In the production process, a variety of seasonings such as chili, garlic, and ginger are required to be stir-fried to increase the diversity of taste.

Salt-fried meat: Salt-fried pork is another Sichuan cooking method, usually make Zen hail with pork belly, first marinate the pork belly for a period of time, then put it in an oil pan and fry until the surface is golden brown, add a small amount of water to simmer for a while, and finally add a small amount of salt to taste. Salt-fried meat is characterized by a fresh and fragrant taste, crispy on the outside and tender on the inside, but not spicy.

In general, there is a difference in the cooking method and the taste of the chain between the back pot meat and the salt-fried meat, with the back-pot meat being more spicy and rich, while the salt-fried meat is more fresh, crispy and tender.

Back to the pot and salted fried meat are two different traditional dishes. Hui Pot Pork is a classic dish in Sichuan cuisine, Bo Qin Nian, with pork as the main ingredient, adding various ingredients and special sauce to stir-fry, its taste is spicy, crispy on the outside and tender on the inside. Salt-fried pork is an ancient famous dish of Cantonese cuisine, which is often used as raw material for pork loin, which is first marinated in soy sauce and flower head liquid carving wine and then fried with salt, with a crispy taste and a slight salty taste.

Although both dishes use pork as the main ingredient, there are essential differences in the base of seasonings used and cooking methods, bringing people different gastronomic enjoyment.

As the name suggests, you need to return to the pot, that is, first cook the meat until it is medium-rare, and then stir-fry it in the pot! That's back to the pot!

Salt fried meat feast base, manuscript meat with a small amount of oil + salt for frying, and then the ingredients are side dishes.

Although both Hui Pot Pork and Salt-fried Pork are traditional Chinese dishes made with pork as the main ingredient, they have different methods, textures and tastes.

1.Differences in Practice:

Back to the pot meat is to cut the pork with the skin into pieces, first fry the meat with oil, then add spices such as green onions, ginger and garlic and chili sauce such as bean paste to stir-fry, and finally add salt, sugar, cooking wine and vinegar to taste.

Salt fried pork is to cut the pork with the skin off into thin slices, blanch it with water in a frying pan, squeeze out the water and add an appropriate amount of salt and pepper to the frying pan, flip it after the meat slices change color, and then add the first green onion, ginger, garlic and other seasonings to fry until it comes out of the pan.

2.Taste differences:

The taste of the meat is fresh and fragrant, the meat is crispy and chewy, the taste has a deep Sichuan flavor and spicy taste, and there is generally a little fat left on the plate, which is richer in taste.

Salt-fried meat is slightly light in taste, the meat is refreshing and tender, and the taste is relatively simple, mainly based on the original taste of pork and the taste of salt-fried, which is suitable for people who like to simply tell the taste of potatoes.

3.Raw material differences:

The meat cut method of back to the pot is larger, and the main choice is pork belly, with skin and fat, which can better maintain the tender taste of the meat.

Salt-fried pork is pork with the skin removed, and the thinly sliced method will make it more socky and crispy.

To sum up, although both back-to-the-pot pork and salt-fried pork are traditional Chinese dishes made from pork, their methods, textures, tastes and raw materials are different.