Stir fry back to the pan meat with pig where is the best meat

The best is pork belly, pork belly (also known as rib meat, three-layer meat) is located in the belly of the pig, the pork belly fat tissue is a lot, which is sandwiched with muscle tissue, fat and lean interval, so it is called "pork belly". This part of the lean meat is also the most tender and juicifier. Pork belly has always been the best protagonist of some representative Chinese dishes, such as plum cabbage button pork, Nan milk button pork, Dongpo pork, back pot pork, Lu pork rice, melon pork, steamed pork and so on.

Its fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time.

Use pork head meat or the best, the meat there is not oily, and the meat is already a lot of oil, and it is not delicious when you use it, and it will have diarrhea. Girls who like to eat back pot meat should choose this way, they can also maintain their figure, and eat their favorite food.

Back to the pot meat is made with pork.

Back to the pot meat is a kind of pork as the main raw material, with garlic sprouts and other ingredients, the taste is unique, the color is red and bright, and the meat slices made are fat but not greasy, and the entrance is fragrant. The so-called back to the pot is the meaning of cooking again, back to the pot meat is a classic Sichuan dish, now whether in the restaurant or at home like to eat a classic food.

Hui pot meat is a traditional dish of Sichuan folk, also known as boiled pot meat, back pot meat. Because of its long history and many eaters, it has become a famous Sichuan dish with a unique flavor. The characteristics of the pot meat are unique, the color is red and bright, the fat is not greasy, and the position in Sichuan cuisine is very important.

It is best to choose pork belly for back to the pot.

The specific method of returning to the pot meat

1. First of all, we will clean the pork we bought, then put the pork in a pot under cold water, add green onion and ginger, cooking wine, Sichuan pepper, boil the water and cook it over medium heat for about 15 minutes.

2. Then deal with the side dishes, first clean the prepared side dishes, then flatten the garlic seedlings first, then cut the oblique knife, cut the leaves into sections, cut the green onions into slices, cut the ginger into slices, and slice the garlic for later use.

3. Pork is boiled to 7 mature, you can use chopsticks to prick it, you can pierce it through, take it out and put it in cold water to soak it for a while to cool down, the pork is cold on the outside and hot on the inside, first wipe the moisture on the surface of the pork to prevent oil splashing when frying, the pork skin is facing yourself, and the pork is cut into thin slices for later use.

4. Pour oil into the pot, put in the meat slices and stir-fry after the oil is hot, fry part of the pork, roll up the meat slices slightly, put a spoonful of Pixian bean paste, an appropriate amount of tempeh, quickly stir-fry evenly, fry out the red oil, add some sweet noodle sauce and stir-fry, and then add green onions, ginger and garlic and stir-fry until fragrant.

5. Finally, put the garlic sprouts and fry them first, put some light soy sauce and chicken essence, and then put in the leaves of the garlic sprouts before leaving the pot, and stir-fry twice to get out of the pot.

It is best to use two-knife meat for back to the pot.

Everyone knows that the pig wags its tail all day long, including when eating, so this part of the meat is called "live meat" due to exercise. An adult pig, two knives of meat is about 4 kilograms, if the food requirements are strict, if you want to eat authentic back to the pot meat, you have to rush to the market to buy, if you go late, you will definitely not be able to buy.

In Sichuan, two-knife meat is also called "sitting dun meat". When the butcher kills the pig, he starts from the tail, and the first knife is to deal with the meat of the pig's tail (there is more fat here). The second knife is to deal with the meat of the hind leg (more lean meat), and the second knife is fat, four and six, so the second knife meat is the most suitable for back to the pot meat and garlic white meat.

It is ruddy in color, fat but not greasy!

Cooking tips for back to the pot meat

1. Selected meat: To make back to the pot meat, it is necessary to choose pork with skin, and it is the kind of fat and thin pork rump meat, which is fat and lean evenly and easy to shape, so that it will be more delicious and good-looking when stir-frying back to the pot.

2. Get the right heat: no matter what kind of food you do, the grasp of the heat has always been the top priority, if you want to do a good job of returning to the pot meat, stir-fry the meat slices over medium heat, and then add bean paste to quickly stir-fry, and wait until the meat slices come out to add a little salt, continue to fry until the pork is rolled up, and add other seasonings.

3. There are skills in cutting meat: it is also very important to learn to cut meat slices for stereotyping the meat slices of the back to the pot. Wait for the meat to cool down before cutting, so that the cut meat slices are easier to not scatter, and the layers are clear, which is very suitable for making a good main ingredient for returning to the pot.

Pork belly is best used for back to the pot, which is very attractive with fat and thin.

Precautions for choosing pork:

Look at the thickness of the fat and skin. If it is pork with thick fat and thin skin, it means that the slaughtered pig is larger, generally tastier, and will not have a rancid taste; If the fat is very thin and the skin is relatively thick, the taste is generally not very good. Therefore, when choosing pork, we can choose the one with thicker fat and thinner skin.

Look at the color. If the color is brighter and bright red, it means that the pork is fresher; If the color is dark red, it may have been overnight. Therefore, if you want to choose good pork, you can choose a brighter color.

See if there is bleeding. If it is fresh pork, it will not ooze blood; If it's not fresh pork, it may ooze blood. So, to buy good pork, we have to pick those that look relatively clean.

Smell the smell. If you want to buy good pork, you can also get close to the pork and smell it, if the pork does not have much odor, only a slight fishy smell, it means that the pork is relatively fresh; If you smell a strong fishy smell, it means that it is not fresh and the meat quality is not good. Look at elasticity.

Good pork will return to its original shape if you press it gently with your hands, indicating that the pork is better; If the pressure does not return to its original shape, it means that the elasticity is not good and the meat quality is not good.

Look at the feel. To pick a good pork, we can touch the pork with our hands. Fresh and good pork is generally not very wet to the touch, slightly dry or slightly moist, but it is not sticky in the hands. On the contrary, it means that the meat quality is not good.

First of all, select the pork belly, then put the meat into water (add shredded ginger, bay leaves, cooking wine) and cook until it is medium-cooked, cut the meat, cut it into thin slices, and stir-fry it according to the steps of stir-frying meat with green peppers. Put a little oil in the pot and put the meat slices for stir-frying, when the oil turns slightly yellow, quickly add ginger and garlic granules, bean paste, a little sweet noodle sauce and dried tempeh and stir-fry until fragrant, then add green and red peppers, garlic sprouts and stir-fry quickly, add a little soy sauce when the garlic sprouts are half-cooked and stir-fry evenly and immediately out of the pot.

It is generally recommended to pair it with some oil-absorbing dishes, such as garlic sprouts, peppers, celery, carrots, black fungus, onions and other side dishes are ideal, and the combination of meat and vegetables is more balanced. Put the pork in a pot under cold water, throw a few slices of ginger and green onion into it, which plays a role in removing the smell and increasing the flavor. (The meat I bought is relatively fat, not quite in line with the authentic "fat four thin six" ratio, but it is really tender, and it is weak when it is cut) back to the pot meat can fry green peppers, potatoes, garlic moss, garlic sprouts and many other dishes, back to the pot meat is mainly to choose fat and thin pork belly or hind leg meat, back to the pot meat is mainly to fry the bean paste to make the meat fully flavored, and it tastes more fragrant.

But no matter what dish is used to fry with the back pot meat, there are certain requirements for the selection of back pot meat, and it is best to choose the meat of the pork rump or the upper half of the pork hind leg, which is very tight and tender. And those fried with the back pot meat need to be cut off, which can be combined with the tender and crispy back pot meat. Some vegetables with better oil absorption effect, such as onions, can reduce the fat content of the meat in the pot, and the combination of meat and vegetables can also maintain nutritional balance.

When making back to the pot meat, it is best to buy a small piece of pork belly where the pork butt is connected to the tail of the pig, so that the back pot meat tastes better.

Authentic Sichuan back pot meat generally puts garlic sprouts, peppers, celery, carrots, black fungus, onions and other vegetables in it, these vegetables have a good oil absorption effect, can reduce the fat content in the back pot meat, and with the meat and vegetables of back to the pot, can better balance nutrition. Some vegetables with better oil absorption effect, such as onions, can reduce the fat content of the meat in the pot, and the combination of meat and vegetables can also maintain nutritional balance. When making back to the pot meat, it is best to buy a small piece of pork belly where the pork butt is connected to the tail of the pig, so that the back pot meat tastes better.

1.To make back to the pot meat, first of all, the meat is two-knife meat, and the pork belly can also be fried, but it can't be fried. 2.

The old-school back-pot meat is mostly used to enhance the flavor of the sauce, and the new-school method uses white sugar. 3.The temperature of the sauce is between 110 and 130 degrees Celsius, and if the temperature is too high, it will have a bitter taste.

In fact, if you want to fry the meat more tenderly, you must add some starch and balsamic vinegar, and you can stir-fry it when marinating for about 10 minutes, so that it will be more tender.

First of all, we will steam the meat in the pot, then cut it into large slices, then heat the oil, add the chopped green onion and ginger, and then put the meat into the pot, add a little light soy sauce, a little salt, and stir-fry over high heat for about 5 minutes.