I want to know how to make back to the pot meat Friends who know, please help Thank you

Ingredient Breakdown:

Appropriate amount of pork belly, carrot, onion, ginger, Sichuan pepper, star anise, cooking wine, light soy sauce, dark soy sauce, sugar, oyster sauce, salt, and monosodium glutamate.

Specific method: 1. Preparation of ingredients: onions, ginger, carrots (half-cooked in advance) are cut separately for later use, and a little star anise is peppered.

2. Wash the pork belly into the pot, add cooking wine, a little bay leaf, star anise, ginger and cook it half-cooked, don't forget to skim off the foam halfway, and quickly put the cooked pork belly into cold water to soak for a while, which will make the meat more tender.

3. Cut the pork belly into pieces and set aside.

4. Put oil on the pan, add the onion, ginger and peppercorns and fry over low heat until fragrant.

5. Skim the fragrant ingredients, add a little cooking wine to the meat and continue to stir-fry.

6. Add watercress and stir-fry evenly, add a little light soy sauce, dark soy sauce, oyster sauce and sugar and stir-fry for a while, add the carrots cooked in advance, and continue to fry for more than ten seconds and add monosodium glutamate.

I do this, first wash the meat I bought and cut it into 2 sections to cook, (you can also take a few slices of ginger and steam it, it is much more fragrant than the boiled meat) and then cook until your chopsticks can easily insert the meat, which means that it is cooked, and then slice it, and then cut the green pepper, open the hot pot and put oil in a few peppercorns, and then fry the meat, fry for a while, put the watercress and release the soy sauce, and then pour some cooking wine (you can add some sugar to taste), fry a few times, and then put the green pepper into it, the color is good, taste it is not enough to taste, and then put some salt on the line, see what I do Hee-hee.

Add green onions, ginger slices, peppercorns, and rice wine to a pot under cold water with skin, and bring an appropriate amount of rice wine to a boil.

Skim off the foam, cook until eight ripe, remove and let cool naturally.

Slice the meat into thin slices, slice the ginger and garlic, and cut the green onion into diagonal sections.

Pat the white part of the garlic with a knife and cut it all diagonally into pieces for later use.

Put the wok on the heat and add a small amount of oil to stir-fry the chili, Sichuan pepper, green onion, ginger and garlic.

Add the slices of meat and stir-fry until the slices become transparent in color and slightly rolled up around the edges.

Stir-fry the meat to the side of the pot and add the Pixian bean paste (you can chop it finely first) to stir-fry the red oil.

Add a little soy sauce or sweet noodle sauce to adjust the color, and stir-fry well with the meat slices.

Add the green garlic, a little cooking wine, and the sugar to taste good.

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.

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

The family version of the pot meat is not enough to eat in a lifetime.

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

The back pot meat turned out to be delicious in this way, and the more you eat, the more fragrant it becomes, and even three bowls of rice are not enough.

Back to the pot meat! Sichuan cuisine ranks first.

The back pot meat made by Hunan people is like this.

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.

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

The back pot meat made by Hunan people is like this.

Back to the pot meat! Sichuan cuisine ranks first.

The back pot meat turned out to be delicious in this way, and the more you eat, the more fragrant it becomes, and even three bowls of rice are not enough.

The family version of the pot meat is not enough to eat in a lifetime.

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

The back pot meat turned out to be delicious in this way, and the more you eat, the more fragrant it becomes, and even three bowls of rice are not enough.

The back pot meat made by Hunan people is like this.

Back to the pot meat! Sichuan cuisine ranks first.

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.

The family version of the pot meat is not enough to eat in a lifetime.

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

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

The back pot meat turned out to be delicious in this way, and the more you eat, the more fragrant it becomes, and even three bowls of rice are not enough.

The back pot meat made by Hunan people is like this.

Back to the pot meat! Sichuan cuisine ranks first.

The family version of the pot meat is not enough to eat in a lifetime.

Spicy back to the pot pig's trotters tutorial.

Hui pot pork is one of the representatives of home-cooked dishes in traditional Sichuan cuisine, which can be made by every family, and it is very easy to eat. If you like it, remember to collect it.

How to make the meat delicious?

Ingredients:

300g pork belly, 2 3 pieces of dried fragrant meat, 3 5 green garlic, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of spicy tempeh paste.

Steps:

How to make the meat delicious?

2. Put the pork belly in a pot, add an appropriate amount of water, an appropriate amount of ginger slices, and a little cooking wine to boil and skim off the foam. Cook the pork belly until medium rare, cool and slice, slice until fragrant, and cut the garlic into sections. As shown in Fig.

How to make the meat delicious?

How to make the meat delicious?

How to make the meat delicious?

How to make the meat delicious?

How to make the meat delicious?

How to make the meat delicious?

How to make the meat delicious?

How to make the meat delicious?

The spicy tempeh can be replaced with Lao Gan Ma or bean paste + tempeh, which can be adjusted according to your taste.