How to make the back pot meat a little more delicious

Back to the pot meat is a home-cooked dish, which is a Sichuan cuisine. The first time I made this dish, it was a bit of a failure, the meat was thickly cut, and the taste was not very good.

Today, I will give you how to make sharp pepper back to the pot meat, and it is very face-saving to entertain friends.

Back to the pot meat, Sichuan classic, super rice.

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

Back to the pot meat! Sichuan cuisine ranks first.

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

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.

Method steps.

First put an appropriate amount of water in the pot, put the washed pork belly in it, then add an appropriate amount of ginger and green onion to the pot, and then turn on high heat and cook for ten minutes, as shown in the picture below.

Then prick the meat with chopsticks, if it can penetrate the meat, it means that our meat is cooked, and set aside.

Then use a knife to cut the pork belly into thin slices, as shown in the picture below.

Then pour the sliced pork belly into the pan and fry the oil, as shown in the picture below. It should be noted here that the pork belly can be fried a little burnt, and it should not be fried too burnt, otherwise it will affect the taste.

Then add an appropriate amount of bean paste to the pot and stir-fry over low heat for two minutes, as shown in the picture below.

Next, chop the garlic and chili peppers, as shown in the picture below.

Then add the garlic and chili peppers to the pan and stir-fry for three minutes, as shown in the picture below.

Then add an appropriate amount of edible salt to the pot and stir-fry for a while to get out of the pan.

A delicious dish of back to the pot is ready, I hope you can enjoy it.

Yes, oh, I just took a look, and I helped you find this resource, you can click on my profile to see it...

The simple and delicious way to make the back pot meat is as follows:

Ingredients: pork belly.

Excipients: green garlic, Sichuan pepper, ginger slices, Pixian bean paste, cooking wine, sugar, salt, light soy sauce.

1. First put the meat into a pot of cold water, put in the ginger slices, to a tablespoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat, and cook for about half an hour.

2. Wait until you can poke it with chopsticks and you can pierce it thoroughly, and there is no blood flowing out, then turn off the heat.

3. Cool the boiled meat and cut it into thin slices, this is the place to test the knife work, it is too thin, it will be broken when fried, it is too thick, and it can't be fried.

4. Cut the green garlic oblique knife into inch long sections.

5. Pour oil into the wok, heat the pot over high heat, put the cut meat slices into the pot, stir-fry until the meat slices are curled, and the fat is transparent, so that the oil of the pork is fried out, and it is not greasy to eat.

6. After the blindness, push the meat to the side of the pot, pour in the peppercorns, stir-fry the bean paste, and wait until you see the color of the oil turning red, you can pull the meat chop over and fry well.

7. Pour in green garlic, cooking wine, salt, sugar, light soy sauce, stir-fry evenly.

Ingredients: pork belly, red pepper, onion, green garlic sprouts, garlic, dried chili.

Steps:

Step 1: Prepare the ingredients. Slice the pork belly into silver, cut the onion into cubes, cut the red pepper into cubes, cut the green garlic sprouts, cut the dried chili peppers, and slice the garlic.

Step 2: Put the pork belly in the pan and fry it over low heat.

Step 3: Fry until golden brown on both sides.

Step 4: Pour a little oil into the pot, and add tempeh and bean paste when the oil is hot; After the red oil is stir-fried, add garlic and dried chili peppers to stir-fry until fragrant.

Step 5: Add the sliced meat and stir-fry over high heat.

Step 6: Add onion and red pepper to the natal pants and stir-fry, then add a little salt and soy sauce, then pour in the green garlic sprouts and stir-fry slightly, and add a little chicken essence before cooking. Finally, turn off the heat and pour a little sesame oil.

The delicious and simple way to make the meat is as follows:Ingredients: pork belly.

Excipients: ginger and garlic, chili, bean paste, tempeh.

1. Prepare pork belly, ginger and garlic, chili, bean paste, tempeh and commonly used seasonings.

2. Put the pork belly in a pot, add ginger slices, cooking wine, water, and cook over high heat for 5 minutes.

3. After cooking, remove the pork belly and drain the water, and then cut it into thin slices with a knife.

4. Heat oil in a pot, add ginger, garlic and bean paste and stir-fry until fragrant, then pour in the sliced pork belly and stir-fry together.

5. Finally, add tempeh, green pepper, red pepper, dark soy sauce and salt and stir-fry evenly. Tomoyama and.