Sichuan cuisine back to the pot meat authentic practice, back to the pot meat Sichuan cuisine authen

Ingredients: 200 grams of pork belly, 2 green garlic.

Excipients: about 20 Sichuan peppercorns, ginger slices, 2 tablespoons of bean paste, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of 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. (You can put it in the freezer for five minutes, so it is easier to cut).

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. Then 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 turn red, you can pull the meat chop over and fry well.

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

Ingredients: 400 grams of pork belly.

Excipients: half a spoon of bean paste, 8 small green peppers, 3 slices of ginger, 1 small handful of Sichuan peppercorns

3 tablespoons of cooking wine, appropriate amount of salt, half a spoon of sweet noodle sauce, 2 cloves of garlic, half a green onion, half a spoon of dark soy sauce.

Steps: 1. Ingredient 1: Slice the ginger and cut the green onion into sections. 1 small handful of Sichuan peppercorns for later use;

2. Add water to the pot, add ingredient 1 after boiling, add half a spoon of dark soy sauce, mix 2 spoons of cooking wine into soup, and cook for 3 minutes;

3. Add the pork belly pieces and cook over medium heat for 10 minutes (chopsticks can easily poke in).

Remove and let cool (preferably in the refrigerator ice for 2 minutes), cut into thin slices;

4. Ingredient 2: While stewing the meat, cut the green pepper diagonally, shred the green onion vertically, and crush the garlic. bean paste, sweet noodle sauce for later use;

5. Fry the meat slices in a hot oil pan until the surface of the meat slices is slightly rolled. Turn to medium-low heat, add half a spoon of bean paste, stir-fry minced garlic until fragrant, and stir-fry the red oil.

Add a small half spoon of sweet noodle sauce and stir-fry to taste. Add 1 tablespoon of cooking wine, 1 tablespoon of stewed broth;

6. After the meat is fragrant, turn to high heat, add green peppers, shredded green onions and stir-fry until cooked, add an appropriate amount of salt to taste. Remove from heat.

1. Rinse pork, remove hair and wash it, put it in a pot of cold water and cook it until it is cooked and hardened.

2. Rinse the boiled pork and let it cool, and cut it into thin and large slices.

3. Put only one teaspoon of oil in the pot, add the meat slices and ginger slices, and slowly fry over low heat until the oil comes out, and the surface color turns golden brown.

4. Add 1 1 2 tbsp red oil bean paste.

5. Stir-fry until the red oil comes out, then add a spoonful of light soy sauce and stir-fry the cooking wine for a while.

If you put too much bean paste, you can also avoid releasing light soy sauce, otherwise it will be too salty).

6. Put in green garlic, white and red, and green peppers.

7. Stir-fry until the green garlic is white and red, and the green pepper can be broken.

8. Finally, add the green garlic leaves and stir-fry for a while.

The most authentic way to make back to the pot meat is as follows:Ingredients: pork belly, green pepper, bean paste, sugar, dark soy sauce, garlic moss, chicken essence.

1. Cook the pork belly in a pot under cold water and slice it.

2. Wash the garlic and green peppers and cut them into sections for later use.

3. Prepare Pixian bean paste bean paste.

4. Fry the fatty meat in the pan until the oil comes out.

5. Fry until the surface is slightly charred and the oil is filtered out.

6. Fry the remaining oil of the fried meat with green peppers and garlic until they are broken, and remove them.

7. Leave a little oil in the pot and fry the red oil in the bean paste over low heat.

8. Add half a spoon of dark soy sauce, and you can also add a little black black bean sauce (put less).

9. Add sugar and stir-fry evenly.

10. Stir-fried pork belly, side dishes and lean meat. Pour all the pieces into the pan and stir-fry well.

11. Put a little chicken essence or monosodium glutamate, stir-fry evenly and then get out of the pot. <>

The authentic method of Sichuan cuisine is as follows:Ingredients Tools: 200 grams of pork belly, 3 garlic sprouts, half a red pepper, 1 green pepper, 30 grams of Pixian bean paste, 5 grams of white sugar, 10 grams of cooking oil, 5 grams of ginger, appropriate amount of Sichuan pepper, casserole, induction cooker, knife.

1. Prepare the ingredients for the back pot meat.

2. Wash and slice the ginger and put it in a casserole with water together with the rotten peppercorns.

3. Bring the water to a boil in a casserole and add the pork belly with the skin.

4. Cover the casserole with a lid and cook the pork belly for 3 5 minutes.

5. Wash the garlic seedlings and remove the roots, and cut out the garlic white and garlic leaves respectively.

6. Cut the red pepper and green pepper into small pieces.

7. After the pork belly is cooked, remove it and rinse it with water.

8. Cut the cooked pork belly into thin slices.

9. Put an appropriate amount of oil in the casserole and heat it over medium heat.

10. Put the pork belly in a casserole and stir-fry.

11. Stir-fry the pork belly until slightly yellowed.

12. Add 30 grams of Pixian bean paste (Pixian bean paste is salty, you don't need to put salt).

13. Stir-fry the pork belly and bean paste.

14. Add garlic and chili cubes and fry until raw.

15. Add garlic leaves and continue to stir-fry.

16. Finally, add 5 grams of white sugar to enhance the flavor, stir-fry evenly, and then turn off the heat.

17. a finished product drawing.

Sichuan cuisine back to the pot meat authentic method:

Ingredients: 500g of pork belly, 2 green peppers, 1 red pepper, 1 garlic sprout, 2 cloves of garlic, 15g of rubber coarse fiber Pixian bean paste, 5g of soy sauce, 10g of imitation wine, 5g of sugar, 5g of chicken essence, 15g of ginger, 15g of tempeh, 1 piece of cinnamon, 2 star anise, 2 leaves of the stool, 10 15 peppercorns.

1. Prepare pork belly, cinnamon, star anise, bay leaves, peppercorns, ginger and green onions.

2. Wash the pot, pour an appropriate amount of water, add pork belly, cinnamon, star anise, bay leaves, peppercorns, ginger slices, green onion knots, cooking wine, and cook over high heat for 5 8 minutes.

3. Cook the pork belly for 5 8 minutes, remove it, and put it in clean water to cool.

4. Cut the cooled pork belly into thin slices and put it on a plate for later use.

5. Cut the green and red peppers into hob pieces, crush the ginger and garlic, cut the green garlic into sections, prepare the tempeh, and put all of them on a plate for later use.

6. Wash and wipe the pot dry, pour in a little oil, when it is hot, add the pork belly slices and cooking wine, and fry over medium-low heat.

7. Fry until the skin of the pork belly is slightly yellow, add ginger, garlic and tempeh, and stir-fry evenly.

8. After the tempeh is stir-fried to bring out the fragrance, add the Pixian bean paste, stir-fry the red oil over medium-low heat, and pour in a little soy sauce.

9. Add green and red peppers and stir-fry over high heat.

10. Fry until green and red pepper until medium-rare, pour in green garlic, add sugar and chicken essence to taste, stir-fry evenly, and immediately put on a plate.

11. Done.