What kind of side dish is better for back to the pot meat

I have eaten so many back pot meat, and I have done so much back pot meat, some places because of different regions so the ingredients are also different, the taste of the method is also very different, back to the pot meat is not only a snack but also a delicacy under the rice, its slightly spicy and fragrant taste makes each of us deeply fascinated by it, but personally I think the best stall with back to the pot meat is garlic sprouts, and the taste and color are very compatible.

Hot pot meat. Ingredients: Pork belly, green garlic sprouts.

Ingredients: Sichuan pepper, dried chili, pickled pepper, ginger, bean paste, salt, monosodium glutamate, sugar, cooking wine, tempeh, seasoning, green onions.

Method. 1.Cut the pork belly into wide strips, put water in the pot, put the meat in, add the green onions, ginger and cooking wine, and cook in the pot for 20 minutes.

2.Wash the garlic sprouts, cut them into sections with a spatula, cool the meat and cut it into large slices with a top knife after cooking, and set aside.

3.Put oil in the pot, heat it, heat the pan with cold oil, so that the meat does not stick to the pan, stir-fry the meat, fry the excess fat, and then put it in a bowl.

4.In the pot, put oil, put pepper pepper, pickled pepper, ginger, stir-fry bean paste, black bean sauce, stir-fry the fried pork belly slices under the red oil, cook in cooking wine, dark soy sauce, put monosodium glutamate, sugar and salt to taste, stir-fry evenly under the garlic sprouts, pour in sesame oil and stir-fry out of the pot over high heat, the speed should be fast, so as to ensure the color of the garlic sprouts.

A beautiful Sichuan fragrant back to the pot meat is ready, everyone can try it at home, and it is suitable for entertaining relatives and friends to cook for children!

1. Put garlic sprouts. When making the back pot meat, add garlic sprouts to not only improve the layering, but also improve the flavor of the green onion of the back pot meat.

2. Green pepper and red pepper are suitable for spicy meat side dishes. The addition of green and red peppers, as well as chopped green onions, makes the pork a real Sichuan stir-fry. But people who can't eat spicy food should choose carefully.

3. You can put garlic sprouts, black fungus, peppers, celery, carrots, onions and other vegetables with good oil absorption effect, and match them with meat and vegetables to reduce the fat of the meat and balance nutrition.

4. Add green garlic to promote appetite.

1. Return the green pepper to the pot. Green peppers are more common pairings with back to the pot meat. This dish is refreshing and delicious, and it is suitable for most people.

2. Return the onion to the pot meat. Onions and back-to-the-pot meat are also one of the common pairings. The sweet and spicy onion is paired with the back pot meat, and it is really evocative to eat.

3. Return the garlic sprouts to the pot meat. This is a traditional dish in Sichuan Province and Chongqing City, which belongs to the Sichuan cuisine. The main raw materials are pork, garlic sprouts, etc., this dish is fragrant and spicy, delicious and delicious, with good color, flavor and taste.

4. Cabbage back to the pot meat. Cabbage back to the pot is a dish made of pork, pork belly, cabbage, etc. as the main ingredients, and soy sauce, sugar, cooking wine, etc. as the main seasonings.

5. Return the dried tofu to the pot. Dried tofu is one of the common home-cooked dishes, and the main ingredients are pork belly with skin and dried tofu. This dish is not greasy and suitable for the elderly and children.

6. Return the lotus root slices to the pot meat. This dish is crisp and sweet, and it will be snatched up when it is served.

7. Bitter gourd back to the pot meat. It is a dish made with bitter gourd and pork belly. The bitterness of bitter gourd and the oil of pork are matched with meat and vegetables, which is suitable for most people to taste.

8. In addition, the back pot meat can also be paired with common vegetables such as peppers, celery, carrots, and black fungus.

The side dishes of the back pot meat include green peppers, onions, cabbage, dried fragrant, lotus root slices, garlic sprouts, etc., among which the most classic combination is green peppers and garlic sprouts. Hui Pot Pork is one of the representative dishes of home-cooked (flavor-type) dishes in traditional Sichuan cuisine, which belongs to the Sichuan cuisine series. The main raw materials for production are pork rump meat (two-knife meat), green peppers, garlic sprouts, etc., with unique taste, red and bright color, fat but not greasy.

Back to the pot meat: originated in rural areas of Sichuan. In ancient times, it was called oil frying pot, and most families in Sichuan would make it.

The so-called back to the pot means to cook again. The position of Huiguo meat in Sichuan cuisine is very important, Huiguo meat has always been regarded as the first of Sichuan cuisine, the incarnation of Sichuan cuisine, and when it comes to Sichuan cuisine, Huiguo meat must come to mind. The meat is full of color and flavor, and it is the dish that most people will choose for the next meal.

The ingredients are different, in addition to garlic sprouts (green garlic) can also be used to make back to the pot meat, onions, leeks, pot helmets, etc., "home-style" as the name suggests, "seasoning home-cooked meaning," so each family to make a different taste, this characteristic, but also give the dish back to the pot meat a unique charm.

Hui Pot Pork is a classic Sichuan dish, and it can be paired with different side dishes to add layers of texture and taste. Here are some common side dish options for your reference:

Garlic sprouts: The refreshing taste and faint garlic aroma of garlic sprouts can neutralize the greasy feeling of the meat and add to the taste.

Green Peppers: The crisp and fresh taste of green peppers can bring a hint of coolness and freshness to the meat.

Shredded potatoes: Stir-fry shredded potatoes until golden brown and crispy, and with the spicy taste of the back pot meat, the texture and taste will be richer.

Bean sprouts: The tender and crisp and sweet flavor of bean sprouts can form a sharp contrast with the back-to-the-pot meat and add layers to the texture.

Fungus: Fungus is chewy and rich, which can add a special taste to the meat and also provide dietary fiber.

Huangzhen Lu bean sprouts: The unique texture and sweet taste of soybean sprouts can form a complementary flavor with the back pot meat.

Of course, the best side dish to choose depends on personal taste preferences and preferences, you can choose according to your preferences, or try different combinations of side dishes to find the best pair for you.

Hui Pot Pork is a traditional Sichuan delicacy that can be paired with a variety of different ingredients, and the following are some of the pairings that Chang Zheng Duan Nian:

1.Green garlic: The aroma of green garlic can bring out the flavor of the back pot meat, and the taste is crisp and very appetizing.

Small green peppers: Small green peppers have a fresh and spicy taste, which can add flavor to the back pot meat.

Bean sprouts: Bean sprouts have a crisp texture that can bring some freshness to the meat and also increase the nutritional value.

4.Potato chips: Potato chips have a crispy texture and can add a layer of texture to the back meat.

Dried tofu: Dried tofu can absorb the juice of the meat back to the pot and has a tender taste.

Bamboo shoots: The bamboo shoots have a crisp texture, which can add some changes in the taste of the meat.

In general, the side dishes of the back pot meat can be selected according to personal taste preferences, and it is recommended to choose light and refreshing side dishes to increase the layering of the taste and at the same time add nutrients to the body.

Hui Pot Pork is a classic dish in Sichuan cuisine, with pork as the main ingredient, with an appropriate amount of green garlic, bean paste, Sichuan pepper, ginger, garlic and other condiments. When it comes to the side dishes in the back pot, the best choice should be based on factors such as personal taste, season, and table style. Here are some commonly used back-to-the-pot meat side dishes:

1.Green peppers: Green peppers are refreshing and can imitate the stove mouth, which can increase the texture and texture level of the meat in the pot.

2.Potatoes: Potatoes have a glutinous and soft texture, and they can be paired with back pot meat to increase the texture and satiety.

3.Bean sprouts: Bean sprouts are refreshing and can adjust the texture and taste of the meat back to the pot.

4.Green garlic: Green garlic has a strong aroma and texture, which can increase the taste and aroma of the back pot meat.

5.Tofu skin: Tofu skin is rich in fiber and protein, which can increase the taste and nutritional value of the meat.

The above side dishes are just some of the common choices, and you can also choose and match them according to your taste and preference. In addition, when cooking back to the pot meat, pay attention to the heat and cooking time to ensure the texture and texture of the dish.

The best side dish for back to the pot is green peppers and orange ruined dried beans. The green pepper has a bright color, sweet and crisp taste, which can add a fresh taste to the back pot meat; Dried bean horns have a thick texture and a tough texture, and when paired with back-to-the-pot meat, they can balance the oiliness of the meat while increasing the depth and richness of the mouthfeel. In addition, other side dishes that go well with the back pot meat include onions, garlic sprouts, and fungus, so you can choose according to your taste and preference.

Finally, it should be noted that the processing and cooking method of the side dishes are also important factors affecting the taste, and it is necessary to make a reasonable match according to the characteristics of the dish and the taste of the back pot meat.

Hui Pot Pork is a classic dish in Sichuan Sichuan cuisine, and the side dishes that go with Hui Pot Meat vary according to personal tastes and preferences, but some classic and well-matched side dishes can make Hui Pot Meat more delicious and delicious. Here are a few good options to choose from:

1.Celery: Crisp in taste, can neutralize the fatty feeling of the meat, and is nutritious.

2.Fungus: The taste is fresh and tender, which can increase the taste level and delicacy of the back meat.

3.Bean sprouts: Refreshing and refreshing, it can effectively reduce the greasy feeling of returning to the pot.

4.Bamboo shoots: Fragrant and crispy, it can balance the saltiness and flavor of the meat.

5.Green pepper: The taste is crisp and can increase the freshness and taste level of the meat back to the pot.

In short, the pot meat can be paired with many different side dishes, depending on personal taste and preference. But the above collocation methods are more trivial, and it is worth a try.

Huiguo pork is one of the famous dishes in Sichuan, and it is generally served with garlic sprouts, bean sprouts, dried bean skin, green peppers, etc. as a side dish of only oranges. Among them, the crisp and tender aroma of garlic sprouts and the sweetness and deliciousness of bean sprouts are more common combinations. In addition, you can also add fungus, fat sausage, leeks and other ingredients to make the taste of the mountain guesser richer.

However, it should be noted that the texture and color of the side dishes should be matched properly, and try not to use too many sweet dishes to ensure the unique texture and taste of the meat. The best way to mix it can be individualized and adjusted to suit your taste and preferences.

1.Kimchi: Kimchi has a sour and salty flavor that balances the oiliness of the back-to-the-pot meat while providing a refreshing taste and tastes very good.

2.Bean sprouts: Bean sprouts are fragrant and crispy, which can add to the taste and nutritional value of the meat. Bean sprouts are rich in resver vitamin C and protein, making them a very healthy choice.

3.Bamboo shoots: The bamboo shoots are delicate and delicious, which is very consistent with the taste of the meat in the pot. It is rich in dietary fiber and minerals, which aid in digestion and nutrient absorption.

4.Green and red peppers: Green and red peppers are bright in color, which can increase the color and texture of the meat. At the same time, pepper vegetables are rich in vitamin C and antioxidants, which are good for health.

No matter which side dish you choose, be sure to balance the texture and color to make the meat more delicious.

The best choice for the side dishes inside the back pot meat is to include the accompanying or sharp pepper and garlic sprouts, if you are a person who talks about Wuchuan, it is best to fry the sharp pepper back to the pot meat. A mess is sure to challenge your taste buds.

Of course, it's green peppers, fried meat with chili peppers, it's simple. Green and red peppers, shredded gourds, and shredded potatoes are also OK!

Of course, it's garlic sprouts, except for garlic sprouts. There is no soul without garlic sprouts.