How to make salted vegetables and return to the pot meat, and the steps of returning to the pot meat

1.Put a piece of hind leg meat, put it in a pot and cook for 15 minutes, let it cool and cut into thin slices for later use.

2.The head of the garlic sprouts is flattened and cut into sections for later use, and the green and red peppers are cut into pieces for later use. Wash the salted cabbage with water to remove some salty flavor and chop it for later use. Ginger cut into thin slices.

3.Heat a pan, add a little low oil, add the thinly sliced meat and stir-fry over medium heat. Until the meat is slightly rolled up, the edges are slightly charred, and the fat part becomes transparent and served.

4.Add garlic sprouts, ginger slices, and green and red peppers and stir-fry. The oil should be visible, there is no way, Sichuan cuisine is to be properly oily to be delicious.

5.After the garlic sprouts are soft, add salted cabbage and Pixian bean paste and stir-fry until fragrant.

6.Add the fried meat, continue to stir-fry, add light soy sauce and a little sugar to taste, all even, and it can be out of the pan.

Menu features. Salt cabbage back to the pot meat, that is, on the basis of the back to the pot meat, add salt vegetables to fry together, fragrant and not good to eat. Salt cabbage can also be used to make button meat and fried beans, which are very delicious.

Make back to the pot meat and eat it with the ingredients inside, so the garlic sprouts and green and red peppers will be properly fried.

The recipe for returning to the pot meat is as follows:

Ingredients: Prepare two knives of pork, green chili, red pepper, garlic sprouts, Pixian bean paste, light soy sauce, cooking wine, sugar, Sichuan pepper, ginger, green onions, star anise, cinnamon, etc., tempeh.

Method: 1. Two-knife meat, fat and thin meat matching, fat four and six thin, good taste, most people like it.

2. Two-knife meat in a pot under cold water, add green onions, ginger slices, peppercorns, star anise, cinnamon, cooking wine, skim off the foam after boiling, continue to cook for one or twenty minutes, and when the pork can be pierced with chopsticks, turn off the heat, remove and rinse with cold water, and soak for another 5 minutes. After soaking, the pork tastes more chewy.

3. Cut the cooked two-knife meat into thin slices, no more than 3 mm, and the time to test the knife skills has come.

4. Pour an appropriate amount of oil into the wok, slide the pot after heating, pour in the meat slices, stir-fry over low heat for a few minutes, and fry the fat in the meat for a few minutes, so that it is not greasy to eat, and the excess lard is served out, and the vinegar is aged when the meat slices are curled and transparent.

5. Leave the bottom oil in the pot, fry the next handful of peppercorns to bring out the fragrance, take out the peppercorns and throw them away, add a spoonful of Pixian bean paste to fry the red oil, add ginger slices and garlic and fry until fragrant.

6. Add an appropriate amount of light soy sauce, cooking wine, sugar, water, pour in the green pepper slices and fry until they are broken, pour in the meat slices, garlic sprouts, add a spoonful of tempeh, turn to high heat and quickly stir-fry for half a minute, when the meat slices are flavored, you can get out of the pot.

It has a full range of color, aroma and eye-catching, making it the first choice for meals. The ingredients are different, in addition to garlic sprouts (green garlic) you can also use bell peppers, onions, leeks, pot helmets, etc. to make back to the pot meat, each family has its own secret recipe, below I will teach you how to make back to the pot meat.

Ingredients:

Pork belly, green peppers, red peppers.

Supporting Materials:Pixian bean paste, white sugar, chicken essence, salt, soy sauce, peanut oil, water.

Method:

1. Wash the pork belly first, put it in the pot, boil the water until it is 9 mature, and then start to cool.

2. During the cooling period of the meat, cut the red pepper and green pepper into oblique sections.

3. Begin to cut the cooled pork belly into slices, and the thickness is set by yourself.

4. Start to heat the pan, add peanut oil, and start stir-frying the pork belly.

5. Wait for the pork belly to explode Almost, start adding Pixian bean paste, so that the stir-fry can produce red oil.

6. Add soy sauce, salt, chicken essence and a little sugar and start stir-frying.

7. Then pour the prepared red pepper and green pepper into the pot and stir-fry.

8. Since adding Pixian bean paste may stick to the pot, add a little water and start stir-frying until the soup is finished and out of the pot.

As a traditional Sichuan dish, Huiguo meat has an extraordinary status, Huiguo meat is famous for its fat but not greasy, fragrant mouth, whether it is in large and small restaurants, or in ordinary people's homes, this dish is a delicious home-cooked dish that can be eaten. Back to the pot meat is not like our ordinary dishes, only the next pot, need to cook twice, in fact, the steps are very simple, like friends can try to do it, the taste is really great, into the taste and delicious.

Ingredients: pork belly, green and red peppers, green onions, ginger, garlic, garlic sprouts, cooking wine, bean paste, tempeh, dark soy sauce, chicken essence, sugar.

Specific steps: 1. Slice ginger, slice garlic, cut circles with green and red pepper oblique knives, and pat the green garlic stem twice with a knife to loosen it when processing green garlic seedlings, and then cut it obliquely into segments. Clean the pork belly, pour an appropriate amount of water into the pot, put the pork belly in a pot under cool water, add green onions, ginger and cooking wine to remove the fish, boil over high heat, skim off the foam after the water boils, turn the pork over to make it evenly heated, cook for about 5 minutes, prick it with chopsticks, it can be pierced through, take out the foam on the surface and rinse it with water, drain the water and set aside;

2. Slice the cooked pork belly, the thickness is a little thinner than a one-yuan coin, pay attention to the thickness should be even, the meat slice is complete, and then put it on a plate for later use;

3. Pour an appropriate amount of oil into the pot, heat the oil into the cut pork belly, stir-fry the fat over low heat, and fry until the surface is slightly yellow, so that the fried meat will not be greasy.

4. Add ginger, garlic, bean paste, a small amount of tempeh, a little dark soy sauce, quickly stir-fry evenly over high heat, stir-fry the fragrance, the saltiness of the tempeh is relatively heavy, you can add less;

5. Add green and red peppers, chicken essence and sugar, and stir-fry again;

6. Add some garlic sprouts before coming out of the pot, stir-fry twice over high heat for about 30s, fry the rich garlic fragrance, and then turn off the heat, don't fry, you can get out of the pot, and the meat with rich sauce and clear color is ready.