Why are these two dishes called sister dishes?

There are also tempeh or tempeh that are not like to be put in fried meat, but salt-fried meat must have tempeh to be authentic. This is also the standard for the Sichuan chef exam. The reason is that the salt-fried meat is fried directly in the oil pan, if it is fried for a long time, the pork skin is easy to be too hard and not easy to chew, so it is necessary to peel the skin, and the meat will not be cooked until it is eight minutes cooked, so this situation will not occur.

If you want to talk about the difference, it is probably that the meat used in the pot meat is fat, while the meat used in salt-fried meat is lean, and the meat in the back-pot meat is cooked and then fried, while the salt-fried meat is fried raw.

<> common characteristics of back-pot meat and salt-fried meat: home-cooked taste, almost the same ingredients can be used as ingredients. Differentiators:

The meat is made of pork hind leg (semi-fat and lean) or pork belly with the skin, and it can be boiled raw. Salt-fried pork is usually skinless hind leg meat (semi-fat and lean) and is suitable for raw use. It can be put on a plate, and the meat is boiled in water first, and the meat contains a certain amount of water, and the taste will be more Q bomb.

Salt frying meat takes the longest time, and it is directly fried raw, and the water will dry up quickly, so the taste will be more dry and fragrant. Salt-fried meat is better than back-to-the-pot meat. Salt-fried meat is sautéed raw.

The meat flavor is stronger, dry and fragrant. Back to the pot meat oil is large. I don't like fat very much.

Because I studied in Chengdu for half a year, I have fried Sichuan cuisine, which is a specialty dish, fish-flavored shredded pork.

The biggest difference in the operation technique of salt-fried meat is that the two-knife meat is directly peeled and sliced and fried directly in the pot, commonly known as raw explosion. Salt-fried meat pays attention to the finished dish in one go, it feels crispy, the meat slices are fresh and tender, the color is dark red, the dry fragrance is crispy and tender, and the taste is delicious. The biggest difference in the operation technique of salt-fried meat is that the two-knife meat is directly peeled and sliced and fried directly in the pot, commonly known as raw explosion.

Salt-fried meat pays attention to the finished dish in one go, it feels crispy, the meat slices are fresh and tender, the color is dark red, the dry fragrance is crispy and tender, and the taste is delicious. Home salt fried meat is raw meat is hot, back to the pot meat is cooked meat back to the pot to fry, the taste and fragrance of the two are quite different, each with its own characteristics. Salt-fried meat is tender, and it is more common to eat back to the pot meat in the mellow, and I personally think that the back pot meat is more popular, and the taste is more moderate.

Because the two dishes are very similar. It looks very similar, and even the taste is very similar, you can put tempeh in the meat in the pot, and you can't put tempeh without it. Salt-fried meat must have tempeh to be authentic and delicious.

Because the two dishes are still very similar, not only the appearance is very similar, the taste is also very similar, and there are many similarities in their methods.

Because there are many similarities between these two dishes in terms of methods and ingredients, even the final product is very similar.

Salt-fried pork is fried pork belly with garlic sprouts and tempeh, and salt-fried pork is named because it originated in Zigong, a city that produces salt. "Salt-fried pork" is a representative work of Sichuan cuisine, and it is known as a sister dish together with back to the pot. The method and taste of salt-fried meat are very similar to that of back-to-the-pot meat, the difference is that back-to-the-pot meat is boiled first and then fried, and the taste is soft and rotten, while salt-fried meat is directly fried, and the meat is more tough.

After the tempeh is bought, it is all one by one, relatively dry, after soaking in oil, it will be very moist, steamed in the pot, the taste is all in it, and when it is used to cook vegetables, it is more flavorful. Let's cook such a big thing, don't we just want to make it delicious?

1. Salt-fried meat is raw meat peeled and sliced and stir-fried. 2. The meat is cooked with skin and stir-fried in slices, so it is called back to the pot meat. 3. Salt fried meat must be put in tempeh to enhance the flavor, and the back to the pot meat can also be considered according to personal preferences.

There are many similarities with back pot meatThe difference is that the raw meat used for salt-fried meat, the cooked meat used for back-pot meat, and the salt-fried meat is skinned with two-knife meat, and the back-to-pot meat does not need to be peeled. Salt-fried pork is a soft-colored, delicious dish that accompanies the sake. Leave the bottom oil in the pot, a spoonful of Pixian bean paste, a spoonful of Lao Gan Ma, half a spoon of ginger and garlic, stir-fry the meat and ingredients, a spoonful of chicken essence and monosodium glutamate sugar, stir-fry, a little water appropriately, out of the pot, and pour some red oil if it is not red.

A dish of lean meat and salt fried meat is OK.

First of all, the meat needs to be fried, and the meat of salt-fried meat needs to be marinated with salt first, and then fried.

Hearing the name of the back pot meat, everyone should be able to imagine that this dish needs to be made twice in the pot, that is, we need to cook the meat and then take it to the pot to fry, and the salt-fried meat does not cook the meat and then fry it, but directly fry the meat in the pot, so although the taste of the two is almost the same, there is a difference in taste, the meat of the back-pot meat tastes softer, and the salt-fried meat tastes crispy.

Salt-fried meat, the full name is raw salt-fried meat, which is very different from back-to-the-pot meat in terms of material selection, seasoning, cooking and flavor. Salt fried meat with skinless pork hind leg or pork belly before peeling; Cooking and stir-frying does not "return to the pot", but slices the skinless pork, and directly adds Sichuan salt to stir-fry, so it is called "raw explosion, salt frying"; Seasoning with finely chopped Pixian bean paste and tempeh, without sweet noodle sauce and soy sauce; The ingredients can also be stir-fried with green pepper or garlic sprouts, and finally cook some cooking wine, the color of the finished dish is ruddy, the taste is fragrant, salty, fresh and slightly spicy, fragrant and delicious.