How to make authentic Lianshan back to the pot meat? Lianshan back pot meat is a famous dish in Sich

1. Wash the pork belly, pluck off the small hairs on the meat skin, (or put the meat skin noodles in a hot pot) Put the pork belly into the pot and cook for about 15 minutes, and insert it with chopsticks;

2. Put the boiled pork belly until it cools, then put it in the refrigerator to refrigerate; (It is easier to slice the meat after refrigeration) 3. Wash and slice the green peppers and green garlic seedlings for later use;

4. Put a little oil in the wok, put in the cut meat slices, and stir-fry over low heat until the meat slices are oily and curled (into a lamp shape), this step is quite important, and the success or failure of the meat in the pot is in this move.

5. Separate the meat in the pot, put Pixian bean paste, Lao Gan Ma bean sauce, sweet noodle sauce and white sugar in the oil and stir-fry evenly;

6. After the meat is flavored, add green peppers and green garlic sprouts and fry until they are broken.

The first thing that came to mind was to make a fuss pot meat.

Lianshan back pot meat has unique characteristics:"Fat but not greasy, thin but not cotton, slightly spicy, salty and sweet, yellow in color, fresh and mellow"It is a delicious delicacy with color, fragrance and taste.

Back to the pot meat"It is a dish with a long history in Sichuan cuisine. In the past, shops, workshops, in the beginning.

II.XVI"Tooth Beating"Or when people are celebrating festivals, or when people usually come and go, back to the pot meat is an indispensable main dish. Because in the past, it used fat meat as the main material, so it was also called by people"Gluttonous vegetables"。

Guanghan City"Lianshan back to the pot meat"It is a new product of the Dai brothers of Lianshan Supply and Marketing Cooperatives restaurant on the basis of the original Sichuan Province back pot meat, through careful research, taking its essence, using modern scientific processing to summarize and improve cooking technology. In the development, they are taken care of"Sweet in the south and light in the north"(Southerners like sweet, northerners like light) eating habits, especially in the condiments and seasonings have been improved to adapt to the tastes of visitors from all over the world. In 1986, the Guanghan material exchange meeting was bent and brightened, and they launched"Lianshan back to the pot meat"This dish has caused a sensation in the Guanghan food industry in one fell swoop, and the majority of diners have also been highly praised.

Lianshan back to the pot meat"Since then, it has been famous far and wide.

Now, Guanghan Lianshan Town Siege Road (New Street)."Lianshan Supply and Marketing Cooperative, Dai Shuer, authentic back to the pot meat", the door is like a city, and the business is booming,. It not only inherits the flavor of Sichuan Hui Pot Meat, but also has the unique characteristics of Lianshan Hui Pot Meat, and has become a famous dish in the food stalls of Sichuan Province that are innovative and elegant and vulgar.

Material. Rice, water, oil, pork belly, salt, chili, potatoes (preferably in an iron pot), shallots.

Method. 1. Peel and wash the potatoes, cut them into small cubes and set aside.

2. Wash the pork belly and cut it into small cubes.

3. Cut the shallots into small knots.

4. Wash the rice, put it in a pot and cook it (don't be a pressure cooker), and when the rice is only the heart of the rice is not cooked (you can put a little rice on your fingers to pinch), take it out with something.

5. Add oil to the pot, put in the pork belly, add salt (add a little more, so that the potatoes, rice and meat can feel the saltiness, but not too much, add according to your taste), chili, when the meat begins to produce oil, add potatoes and stir-fry.

6. When the potatoes are added and stir-fried for about one minute, pile the potatoes and meat at the bottom of the pot, then spread the removed rice evenly on the potatoes, add a little water, cover the pot, and use low heat.

7. When there is no sound of water in the pot, mix the potatoes and rice well.

8. Then add green onions, cover the pot, wait for 2 minutes, mix well, and you can eat gorgeously.

The ingredients for the production of Lianshan Hui Pot Meat:

Ingredients: 400 grams of pork rib meat (five-key flower meat).

Excipients: 100 grams of green pepper.

Seasoning: 25 grams of bean paste, 10 grams of sweet noodle sauce, 10 grams of soy sauce, 5 grams of cooking wine, 3 grams of salt and reed, 2 grams of monosodium glutamate, 20 grams of vegetable oil, 10 grams of green onions, 10 grams of garlic (white skin).

The characteristics of the company's mountain back pot meat:

The dish is red and green, mellow in taste, rich and fragrant, slightly spicy and sweet, fat but not greasy.

Teach you how to make back to the pot meat, how to make back to the pot meat to be delicious.

Scrape and wash the pork with skin connected to the fat and lean, put it in a soup pot, cook for 10 minutes, and when it is eight ripe, take it out and let it cool, and cut it into 5

cm long, 4 cm wide

centimeter-thick sheets;

Wash the green pepper and cut it into a horse ear shape with an oblique knife;

Pixian bean paste chopped into puree.

Put the wok on medium heat, heat the oil, and fry the meat slices slightly;

Pour out the excess oil, add ginger slices and garlic slices and stir-fry slightly, then add green peppers, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate, and soy sauce to stir-fry and break raw.

Tips for making Lianshan back pot meat:

Select the pork leg meat with fat and lean, and cook the meat to the degree of broken raw, cooked meat and soft skin, and should not be too rotten.

When frying the meat slices, the heat should be hot in the pot, and a little refined salt can be added to make the meat slices fry until they spit out oil, roll slightly around them, and show the shape of a lamp nest.

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.

Cutting meat should be skillful: many people wait for the meat to be cold and then cut, fat and thin are easy to break, hot and hot when it is hot, it is difficult to even the knife, the chef who knows how to take the meat to soak it in cold water, take advantage of the cold outside and the inside when the knife is hot, now there is a refrigerator, you can put the freshly cooked meat in the freezer room for two or three minutes, which is better to cut.

The ingredients should be proper: the watercress must be authentic Pixian watercress, chopped with a knife, the sweet noodle sauce should be black and bright, sweet and pure, and the soy sauce should be thick and can be hung on the bottle wall. <>

Cooking should be accurate: mastering the heat is the key to returning to the pot. Use medium heat, after the meat slices, that is, chop the finely chopped Pixian bean paste, mix and stir-fry, so that the unique color and taste of the bean paste penetrate deep into the meat.

The master who has a good grasp of the heat oil and temperature tung bei can boil the meat slices into a curly nest shape, commonly known as "lamp nest". When the meat slices are nested, immediately put in a little sweet blue noodle sauce and soy sauce rolling branches, or put a few drops of cooking wine and a little chicken essence to increase the fragrance and umami. Then, immediately add the ingredients, change to high heat, stir-fry until cooked, and then remove.

A classic of Sichuan-style home-cooked cuisine. Hui pot meat is also commonly known as "boiled pot meat" in Sichuan folk, due to the different products in Sichuan, the customs and taste are also different, this dish also has many practices, mainly manifested in the different ingredients and seasoning.

Ingredients: 500 grams of pork belly, garlic sprouts, green peppers, dried red peppers, Yongchuan tempeh, fryer helmets, Pixian bean paste, soy sauce, pickled ginger, mash juice, chicken essence, refined salt, sugar, green onions.

Method: Put the pork into boiling water to remove the blood, remove it and smear it with mash juice and salt while it is hot, put it in the cage and steam it until the meat skin is soft, take it out and let it cool. Cut the dried chilies, green onions, and garlic sprouts into knots, slice the ginger and green peppers, and cut the crispy pot helmet into triangles.

Put the wok on a hot fire, boil the oil until it is 60% hot, fry the dry chili peppers until fragrant, and remove them; Pour in the meat slices and stir-fry to form a "lamp nest", add soy sauce, bean paste, black bean sauce, sugar, stir-fry for a while, add garlic sprouts, pickled ginger, green peppers, green onion sections, pot helmets, stir-fry to make a fragrance, add fried dried chili peppers, chicken essence and stir-fry slightly, and put on a plate. <>

Rinse the meat, put the whole piece in cold water and cook for about 20 minutes Try inserting with chopsticks, if there is no blood and water seeping, it is cooked thoroughly, remove it, and cut it into thin slices for later use after cooling Wash the green pepper, remove the stems and seeds, and cut into small pieces of 3 cm square; Remove the dry skin of the green garlic, cut into sections and add oil to the wok, pour the meat slices and stir-fry first.

See that the fat part shrinks, and then put in the green pepper and fry a few times, first put out the remaining oil in the pot, fry the sweet noodle sauce and spicy bean paste until fragrant, add the broth, sugar, and monosodium glutamate, and then pour back the meat slices and green peppers to stir-fry together with green garlic before stir-frying, and wait for the fragrance to disperse, and then serve on a plate.

Features]: Fresh and fragrant, family taste (this dish does not use sugar and soy sauce in Sichuan, but uses sweet red soy sauce).

Ingredients]: 370 grams of pork hind leg two-knife meat, 70 grams of green garlic (green pepper, yellow garlic table), 25 grams of oil, 12 grams of noodle sauce, 12 grams of soy sauce, 12 grams of cooking wine, 5 grams of sugar, 5 grams of bean paste, 5 grams of green onions, 3 grams of monosodium glutamate.

Preparation]: Cut the meat into 4 cm wide strips, cook in boiling water and cut into slices, and cut the green garlic into inch pieces. <> the white meat is first put into the hot front oil and stir-fried until the meat is rolled up in oil, that is, add bean paste, noodle sauce to fry the flavor, then add green garlic and other spices, and then stir-fry a few times

The selection of meat should be fine: the fresh pork slaughtered on the same day, two knives on the hind legs, four fat and six wide and three fingers, too fat is greasy, too thin is burnt, too wide and too narrow are difficult to form.

Boiled meat should be seasoned: boiled meat in clear water, it is difficult to produce the aroma of meat, therefore, after the water boils, you should first put in ginger (pat it open with a knife), green onions, garlic, pepper hanging soup, etc., and then put in the washed pork.

Lianshan Hui Pot Meat is a famous dish of the Han nationality in Sichuan, with unique characteristics, fat but not greasy, thin but not cotton, slightly spicy, salty and sweet, the color is oily and yellow, fresh and tender and mellow, it is a delicious dish with color, fragrance and taste. The usual practice of Sichuan back pot meat is, choose "two knife meat", that is, semi-fat and lean pork leg meat with skin, boil in water until eight mature, let it cool, slice, add appropriate vegetable oil and lard to the pot and pour it into the meat slices, boil the fat meat out of the oil over slow fire, curl it into a lamp nest shape, that is, the so-called "lamp nest" of the folk, and then add a little salt, Pixian bean paste, sweet noodle sauce to fry the fragrance, and then add an appropriate amount of green garlic seedlings to stir-fry, a little while. "Lianshan Hui Pot Meat" is the Dai brothers of Lianshan Supply and Marketing Cooperative, Guanghan City, Sichuan Province, on the basis of the original Sichuan Hui Pot Meat, through careful research, take its essence, use modern scientific processing to summarize, improve cooking technology, take care of the eating habits of the south and the north, especially in the condiments and seasonings have been improved, in order to adapt to the taste of visitors from all over the world, so it is named Lianshan Hui Pot Meat, has been awarded or rated as "Chinese Famous Dish", "Famous Restaurant", "Local Specialties", "Local Intangible Cultural Heritage" and other honors. And has been interviewed and reported by ** TV station, Taiwan TV station, provincial and municipal TV stations and provincial and municipal plane** 1.

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 does not stick to the bottom of the pot, when the oil temperature is heated to 8 into the heat, put 10 peppercorns, a little ginger, stir-fry gently, put in the cut hind leg meat, turn over the Chang hand 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

Attached: 1. Pork hind leg meat is divided into head knife and two knives, the best choice of two knives, fat 3 points and 7 points, and slice when cooked to seven minutes, fat and thin will not delamination, fat and thin are suspected of good adhesion, and the head knife is too fat; If there is no good hind leg meat, you can also choose three-line pork belly instead, the so-called three-line five-legged pork is the kind with three layers of lean meat.

2. Authentic Sichuan back pot meat does not add tempeh, the reason why tempeh is added is because of local differences in Sichuan Province, and there is no bean paste in the sauce of stir-fried vegetables used in some places, so there is no unique fragrance of Douban in Pixian County, and it is replaced with tempeh.

3. The side dishes of the stool used when frying the meat back to the pot do not necessarily use garlic sprouts, but can be replaced by many materials, such as: steamed bread slices, dried cowpeas, kimchi, red pepper and ginger, cellar head, cabbage, etc

1. The meat slices are large and thin, and the palm is wide, more than three inches.

2. Must choose the best pork rump meat (sitting dun meat), in line with the way of yin and yang, half fat and half thin.

3. The color is oily yellow, fat but not greasy, and the taste is better than that of jade plates.