What are the tips for stir frying back the pan meat? How to fry the meat back in the pan

1.Scrape and wash the pork with skin connected with fat and lean, put it in a soup pot, cook for 10 minutes, remove it and let it cool when it is eight ripe, and cut it into slices 5 cm long, 4 cm wide and cm thick; 2.Wash the green garlic and cut it into the shape of a horse's ear with an oblique knife; 3.

Pixian bean paste chopped into puree. 4.Put the wok on medium heat, heat the oil, and fry the meat slices slightly; 5.

Pour out the excess oil, add ginger slices and garlic slices and stir-fry slightly, then add Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate, soy sauce and stir-fry, then add green garlic, stir-fry upside down. Tips for making back to the pot meat: 1

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. 2.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.

Ingredients: 300 grams of pork belly, 300 grams of cabbage. Excipients:

1 teaspoon of salt and monosodium glutamate, 3 green onions, 4 slices of ginger, 2 red peppers, 1 tablespoon of spicy bean paste, 3 tablespoons of oil. [This paragraph] preparation method 1, slice the pork belly, marinate with salt, monosodium glutamate, green onion, ginger, and take it out after 5 minutes on high power. 2. Put shredded red pepper, 3 tablespoons of spicy bean paste and oil and meat slices in a deep dish.

3. Add cabbage and mix well on high power for 5 minutes. [This paragraph] features pork leg meat, boiled and then fried, or steamed and then fried. The color of the finished dish is red and green, the thickness of the meat slices is uniform, the softness and hardness are moderate, the taste is strong and fragrant, and it is slightly spicy and sweet.

Slightly spicy and mellow, the flavor is strong and fragrant. Cabbage contains vitamins C, B1, and B2, and does not contain a large amount of vitamin U and carotene, which is effective for peptic ulcer pain. [This paragraph] history Hui pot meat slices originated from folk sacrifices, which are offerings to ghosts and gods and ancestors to be eaten back and forth after offerings, so they are also called "pot meat", and they are also called "boiled pot meat" in western Sichuan.

It can be made by every household in Sichuan, and it is used as a traditional dish by Sichuan restaurants. Sichuan people who have lived in other places for a long time, whenever they return to Sichuan, the delicacies of the mountains and seas can be avoided, and the meat can not be eaten when they return to the pot. [This paragraph] cooking skills Take the pork rump meat with skin, boil it in a pot with water until it is just broken, take it out, let it cool slightly, and then cut it into thin slices of the same thickness and size according to the horizontal tendons.

When frying meat, it should be burned first, then the mixed oil synthesized from vegetable oil and lard should be burned until it is hot, and the meat slices should be fried until they are shrunk into a lamp socket, and the wine should be cooked, and the salt should be stir-fried, and then the Pixian bean paste should be fried to color, the sweet sauce and sugar should be fried evenly, and finally the garlic sprouts should be fried until they are broken. Chengdu's back-to-the-pot meat should be fried with tempeh, while Chongqing's back-to-the-pot meat is not put, which is the back-to-the-pot meat preparation method of first boiling and then stir-frying. The "dry steamed back to the pot meat" that is steamed first and then fried is steamed first without cooking, and the original juice is maintained, and the fragrance is stronger than that of steaming and stir-frying after the finished dish, and it is also more popular with people.

It is a traditional dish of cooking pork in Sichuan, which is slowly loved by many people, the color is more oily, but it is not fatty, and the taste is more unique

Back to the pot meat home cooking:

Ingredients: pork belly, black beans, ginger slices, garlic, green onion knots, dried chilies, Pixian bean paste, sweet noodle sauce, sugar, chicken essence, salt.

1. Heat the pot, and then blanch the skin of the pork belly into the hot pan, which is the correct first step to fry the meat back in the pot, this step is mainly to remove the fishy smell and hair of the pork skin.

2. Pot the pork belly under cold water, then put a little ginger slices and green onion knots in it, sprinkle a little dried chili, cover and cook over low heat for about 25 minutes. The adjuncts of the meat are garlic sprouts, and the garlic white part is cut into knots with an oblique knife, and the segments and knots are opened.

3. Now take out a bowl and put some ginger, garlic and tempeh in the bowl. Once the pork belly is cooked, remove the lid and remove the pork belly to cool. After the pork belly cools slightly, cut it into slices, and try to cut the pork belly slices as thin as possible, about two millimeters.

4. Add oil to the pot. Pour in the slices of meat and stir-fry, pour out the excess fat in the pan, and then add the ginger, shallots and tempeh. Pour in a little Sichuan-style sweet noodle sauce, and add Sichuan bean paste to stir-fry.

5. After stir-frying the color, we add a little sugar, chicken essence, stir-fry evenly, pour the garlic seedling leaves into it, fry until the garlic seedling leaves are broken, you can put it out of the pot and put it on the plate, a fragrant back to the pot meat is ready, the Sichuan flavor is very authentic, appetizing and eating.

Tips: During the frying process, because several seasonings are high in salt, the amount of salt should be grasped in the follow-up, otherwise it will be too salty.

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.

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.

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.

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

Returning pork that can cook two bowls of rice.

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.

Returning pork that can cook two bowls of rice.

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

Ingredients for home-cooked back pot meat: pork belly;

Ingredients for home-cooked back to the pot: bean paste, onion and green and red peppers;

Seasoning of home-cooked meat: ginger slices, star anise, green onion knots, Sichuan peppercorns, oil and sugar.

The practice of home-cooked back pot meat:

1. Pork belly, onion, green and red peppers. Put cold water in a pot, put ginger slices, a few star anise, green onion knots, about 20 peppercorns, and put in the pork belly. After the water is boiled, skim out the foam, simmer for half an hour, and then take it out and cool when it is mature.

This back to the pot is put for one night and used for cooking the next day, and the really delicious back pot meat is to be put overnight.

2. Then cut the back pot meat into thin slices, onions, green and red peppers. The content is too long:

Cook the meat in clean water and remove the slices. Stir-fry the ginger and garlic ingredients and side dishes in the hot oil pan, and then pour in the sliced meat and add the key to the flavor and stir-fry over high heat.

[Back to the pot meat] - Ingredients preparation] -

Ingredients]: 260 grams of pork belly.

Ingredients]: Half a green onion, 4 green peppers, 1 millet pepper, appropriate amount of ginger and garlic.

Seasoning]: Tempeh, salt, light soy sauce, dark soy sauce, oyster sauce, bean paste.

Cooking steps] Step 1: Wash the pork belly, boil it in cold water until the skin can be punctured, and then remove it and let it cool and slice it. Wash and cut green onions, green peppers, ginger and garlic into sections for later use.

Step 2: Put the pork belly in a pan and stir-fry until the surface is slightly yellow and the fat becomes thin. Then stir-fry the pork belly with ginger, garlic, tempeh, and bean paste. You can control this yourself, and you don't have to fry it for too long if you can eat a little fatty meat.

Step 3: Add green onions, green peppers and millet peppers, salt, stir-fry and serve.

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

Prepare all the ingredients.

Cut the meat into small slices and place them in a large bowl.

Add half a tablespoon of salt, half a tablespoon of vinegar, a little light soy sauce and an appropriate amount of starch to marinate with your hands.

Cut the garlic into pieces. Slice red pepper and ginger.

Relax the oil in the pan, wait for the oil temperature to be six or seven hot, and put the marinated three-layer meat into the oil pan and fry it one by one.

Fry until golden brown, then remove the oil.

Leave the bottom oil in the pot on low heat, add ginger slices and stir-fry until fragrant.

Add the fried three-layer meat and stir-fry.

Add the green garlic and red pepper, sprinkle with an appropriate amount of water, add a little salt, chicken essence, vinegar, light soy sauce and sugar and stir-fry quickly.

Finally, pour in the adjusted water starch to thicken.

Remove from pan and serve.

You'd better go to the hotel to learn this, there are a lot of skills in this area, and they are all very powerful, and the actual combat skills are particularly strong.

Back to the pot meat Ingredients: pork rump tip, green garlic Accessories: bean paste, black bean sauce, green onion, ginger, pepper, big ingredients, cinnamon, rice wine, boiling water, boil the meat under water, cook for about 20 minutes, including green onions, ginger, pepper, big ingredients, cinnamon, rice wine, skim off the foam, wait for the chopsticks to be inserted into the meat, turn off the heat, soak for 5 minutes, and then out of the pot Green garlic pat, cut the oblique knife section, cut the meat into large thin slices, look at your knife skills, the thinner the better Put a little oil in the pot, put the white meat, stir-fry, the fat becomes curly, transparent, Shovel the meat to the side of the pot (this is a lazy man's practice!)

Hehe! In fact, the meat should be shoveled out first in the fried bean paste), under the bean paste, stir-fry out the red oil, black bean sauce, ginger shreds, green garlic, and stir-fry. There is no need to add salt when stir-frying this dish, because the bean paste is already salty enough.

The green garlic is slightly soft, drizzle with rice wine, and it is ready to cook.

Garlic sprouts back to the pot meat.

Ingredients: 300 grams of pork leg meat with skin (pork belly is the best, you can also use lean or fatter meat according to your preference for pork), 50 grams of garlic sprouts (if you don't like to eat garlic sprouts, you can also use green pepper or red pepper, lotus cabbage can also be used, Sichuan people make back pot meat, side dishes can be selected according to their preferences), 25 grams of oil, 10 grams of soy sauce (do not use light soy sauce), 10 grams of cooking wine, 5 grams of sugar, 15 grams of Pixian bean paste, black bean sauce, ginger slices, green onions.

Method Wash the pork leg meat, put an appropriate amount of water and ginger slices and green onions in the pot, put the meat into the meat after the water is boiled and cook until it is just cooked (about 10 minutes, you can poke the meat through with chopsticks, and you can't cook it for too long, otherwise it will affect the taste), scoop it up and soak it in cold water for a while, and drain.

2. Cut the meat into large slices about 4 cm wide.

3. Chop the watercress and tempeh, then chop the garlic sprouts and cut them into sections.

4. Heat the wok, add oil, and fry the meat slices slightly until the meat slices are slightly rolled (if you like to eat crispy meat slices, put more oil and stir-fry the meat slices for a few more minutes until the meat slices become dry and shrink).

5. Stir-fry the bean paste a few times, then add the tempeh, soy sauce, sugar and other seasonings.

First of all, the selection of materials is very famous, and it is not good to be too fat or too thin. Stir-fried pork is usually the "two-knife meat" of pork (there are also hard pork belly dishes at present). Why choose this part of the meat?

This is because the pork fiber in this part is relatively fine, compared with other parts of the meat, the meat is firm, and after cooking, it has both a crispy feeling and a delicate residue, and the fat and lean combination is reasonable, which will make the eater feel soft and oily. If the fried meat is too thin, it will taste rough, old and not tender, and if it is too fat, it will be a little tired. In addition, whether you choose two-knife meat or hard pork belly, it needs to be skinned, and it will taste chewy.

Secondly, it is also very important to choose the ingredients and seasonings of the fried back to the pot meat, especially the green garlic sprouts, which can be selected fresh and tender, fried into the back pot meat, it seems, the green garlic sprouts, the red meat slices, that match is quite beautiful. It smells like meat, watercress, and garlic, which is appetizing. Third, the fried meat is inseparable from Pixian bean paste and sweet noodle sauce.

Pixian Douban is called the "soul of Sichuan cuisine" by gourmets, if the fried meat is missing it, the taste can be imagined! Only when Pixian bean paste and sweet noodle sauce are used, the meat will be fried red and translucent, moderately fresh and spicy, slightly sweet, fresh and mellow. In addition to the exquisite selection of materials, there are also high requirements for the production.

First of all, pay attention to the heat, and cook the meat properly, generally boiling it for six or seven minutes. If the meat is cooked, it will be soft and glutinous, not easy to slice, and the entrance will not be fragrant. When stir-frying, grasp the heat should also be accurate, usually to boil the meat slices into a "lamp nest", if the heat is not enough, the meat slices can not be rolled up, eat fatty, if the roll is too much, the taste is firewood.