What are some delicious ways to make back to the pot meat?

Huipan meat is famous for its fatty but not greasy, fresh and strong taste, and smooth and tender meat. It is very enjoyable to eat with steamed buns and rice. Hui pot meat is a special dish of the Han nationality.

It is a traditional dish of cooking pork in Sichuan cuisine, as a traditional Sichuan cuisine, the bottom taste in Sichuan cuisine is very important, and is considered to be the first of Sichuan cuisine.

The meat is rich in nutrients, containing the nutrients of various substances such as pork, green peppers, and onions. How to make the meat delicious in the pot, the classic Sichuan cuisine pays attention to "cutting, boiling, stir-frying" The authentic meat should be fragrant but not greasy in the mouth, the fat is stir-fried out, the taste is not hard or woody, and it is very delicious.

Back to the pot meat].Ingredients:Pork belly, green peppers, red peppers, onions, green onions, ginger, dried peppers.

Seasoning:Bean paste, light soy sauce, cooking wine, salt, chicken essence, sugar, pepper.

Method:

1. Handling of pork:Cut the green onion into sections, cut the ginger into slices, put the pork in a pot under cold water, put in the ginger slices and green onion segments, add some cooking wine to remove the fish, boil over high heat, skim off the foam after the water boils, turn the pork over, cook for about five minutes, prick it with chopsticks, it can be pierced through, take out the pork, put it in cold water to cool down, and absorb the water on the surface of the pork.

2. Preparation of ingredients:Prepare the green and red peppers, remove the heads and seeds of the peppers, cut them into diamond-shaped pieces, cut the red peppers into diamond-shaped pieces, cut some onions, grab them, put them on a plate, cut some ginger slices, cut some green onions, prepare two dried chili peppers, put them on a plate and set aside.

3. Fried pork:Cut the meat, cut the pork into slices, put it on a plate for later use, don't put oil in the pan, put in the pork, fry the pork, fry the lard, so that the fried vegetables will not be too greasy, put it out for later use.

4. Cooking ingredients:Pour oil into the pot, after the oil is hot, add the green onions, ginger and dried chilies, put a spoonful of bean paste, fry the red oil, put in the meat slices, put some light soy sauce, cooking wine to remove the smell, and then add the green and red peppers and onions.

5. Seasoning:Season below, put a small amount of salt, a small amount of chicken essence, sugar to make it fresh, put some pepper, and return the meat to the pot.

The delicious and homely way to return to the pot meat is: cut the pork belly into an even size and put it in the pot to stir-fry the oil, add ginger, onion and garlic slices to stir-fry together, and then add salt, light soy sauce, sugar, garlic sprouts and stir-fry for 1 minute.

Prepare fresh pork belly, take it out and cut it into large slices after cooking, heat the oil, put in the bean paste, stir-fry evenly and pour in the pork belly, then add chili, light soy sauce, sesame oil, salt and other seasonings, stir evenly to get out of the pot.

The first step is to prepare the pork belly, preferably fresh, as it will taste more delicious. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to heat the pan with oil, then add the green onion, ginger and garlic and stir-fry until fragrant, then add the marinated pork belly and fry until golden brown on both sides.

In the third step, the pork belly is submerged in water, and then simmered for 10 minutes to remove from the pot.

First of all, the meat is steamed in the pot, then it is cut into slices, put it in the pot and stir-fried, add some sauerkraut and some shredded bell peppers, stir-fry evenly, add some water, and reduce the juice over high heat, which is very beautiful.

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

Tempeh, garlic sprouts, long peppers, fat and lean meat.

1. Boil the pork, let the raw soy sauce, pepper and ginger slices boil for 8 minutes, remove and cut into thin slices;

2. Cut the garlic sprouts into sections, slice the pepper diagonally, crush the garlic, put oil in the pot, put ginger slices and tempeh in the hot oil, put the meat slices after stir-frying, then put a little light soy sauce, put garlic sprouts, garlic, sharp peppers, a little sugar, and fry them out of the pot.

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

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

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

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.

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.

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

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

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

Back to the pot meat].Garlic sprouts back to the pot meat, fresh garlic sprouts. Pork. A simple combination of spicy sauces to create a delicious dish of pork in the pot.

Ingredients: pork belly, garlic sprouts, spicy sauce, ginger, garlic, Sichuan pepper, edible oil.

Steps: <>

Step 1: Bring the water to a boil, add the pork belly, cook for about 20 minutes, remove and stir with cold water.

Step 2: Garlic. Sliced peppercorns and ginger for later use.

Step 3: Cut the garlic sprouts into sections.

Step 4: Put a little oil in the pot, slice the pork belly and stir-fry in the pot for 3 minutes, then add the peppercorns. Stir-fry garlic and ginger until fragrant, add two teaspoons of spicy sauce.

Step 5: Add the garlic sprouts and stir-fry out of the pan.

Tips:

How to make the meat taste good? The chef teaches you how to make it, and it turns out that it is as simple as it is delicious.