Is there a chef? Can you tell me how to make authentic Sichuan style back to the pot meat?

Ingredients. 450 grams of pork, 1 piece of ginger, 2 cloves of garlic, 3 green garlic sprouts, 1 tablespoon of Yongchuan tempeh, appropriate amount of rapeseed oil, 3 green onions.

1 tablespoon Pixian bean paste, 2 teaspoons sweet noodle sauce, 10 Sichuan peppercorns, 1 teaspoon chicken broth mix, 2 teaspoons rice wine, 2 teaspoons soy sauce.

Method steps.

Heat the pot and hold the lean part with your hands, so that the pork skin sticks to the bottom of the pot, and when the skin is golden brown, take it out and scrape it under water.

In a clean pot, pour in about enough water to submerge the meat, add ginger and garlic slices, green onion and Sichuan peppercorns to bring to a boil until fragrant.

Put the pork in a pot and cook until the chopsticks can penetrate, remove it and immediately put it in the freezer compartment of the refrigerator and freeze for 3 to 5 minutes.

After cutting the ginger into three slices, the rest into foam, and the garlic into foam; Cut the green garlic into horse-ear-shaped pieces.

Chop the watercress and tempeh finely.

Remove the pork from the freezer and cut it into thin slices while it is cold on the outside and hot on the inside.

Put oil in the wok, put the meat slices into the pan, add the bean paste and black bean paste and stir-fry over medium heat until the meat slices are rolled into a nest.

Push the meat aside and sauté the ginger and garlic until fragrant.

Add the sweet noodle sauce, soy sauce, cooking wine, and chicken powder until evenly flavored, and see if salt is added according to the situation.

Finally, add the green garlic and stir-fry until it is broken.

end precautions.

When returning to the pot, you must boil the pot under water to seal the moisture inside, and the finished dish will taste more moisturized.

Before cooking, it is best to put ginger slices, green garlic sprouts, and peppercorns in the water to boil until fragrant, and then put the meat into the boil.

When stir-frying, if you use rapeseed oil, it can be paired with meat slices for a better effect.

Cook the pork belly and cut it into slices and stir-fry.

Ingredients: pork belly, green garlic, ginger, cooking oil, salt, light soy sauce, bean paste.

Step 1: After scraping off the pig hair on the prepared pork, pour enough water into the pot, and then throw in the pork belly, then boil the water directly on high heat, and then blanch the pork belly for a few minutes and then take it out, throw it into cold water, and let it cool quickly. Once the pork has cooled, it can be cut into large slices and placed in a bowl and ready to go.

Step 2: Pour an appropriate amount of cooking oil into the pot, then heat the cooking oil over medium-low heat until 6 mature, and then throw the meat slices and ginger slices into the pot together and start stir-frying, so that all the fat of the meat slices will be fried and the fragrance of the ginger slices will be burst. Then add one and a half spoonfuls of bean paste, stir-fry the red oil, add a spoonful of light soy sauce and a spoonful of cooking wine and stir-fry evenly.

If you want a stronger flavor, you can also add an appropriate amount of light soy sauce. Finally, add the chopped green garlic and green peppers and stir-fry, and when they are all cooked, you can immediately put them out of the pot and eat.

Hui pot meat is one of the representatives of classic Sichuan cuisine, the color is red and bright, fat but not greasy, spicy and flavorful, delicious to eat, and is deeply loved by everyone. Now it has become one of the home-cooked dishes that many people love to eat, and there are many ways to make back to the pot, and different cooking techniques have evolved in different regions. The following Sichuan chef will teach you the most authentic Sichuan back pot meat, authentic Sichuan flavor, beautiful and delicious.

Ingredients: hind leg meat, garlic sprouts, fresh red pepper, ginger, Sichuan pepper, cooking wine, Pixian bean paste, Yongchuan tempeh, monosodium glutamate, sugar. Because bean paste and tempeh have salt, there is no need to put salt, if you have a strong taste, add extra salt.

The hind leg meat should be 60% lean and 40% fat with skin and two knives, burn the pig hair on the fire, and then put it in warm water to scrape the pig skin clean. Clean the garlic sprouts and gently pat the roots with a knife to make them easier to absorb and cook. Then cut diagonally into sections, and place the garlic leaves and roots separately on a plate.

Wash the red peppers, cut them into diamond-shaped slices with a knife, and put them on a plate for later use.

Then put the pot under cold water, pour peppercorns, a few slices of ginger, a section of chives, and pour cooking wine into the pot. Turn on the high heat to cook the meat thoroughly, it takes about half an hour, you can use chopsticks to prick it, you can gently pierce it through.

Then take it out and soak it in cold water for about 10 minutes. The purpose of this step is to make the taste of the meat taste better, and it will not taste like wood. Remove the meat, dry the surface moisture, and then cut it into a thin crust with a knife.

Pour oil into the pan (stained with the inner wall of the pot), when the oil temperature is 5 into the heat, put the ginger slices into the pot, stir-fry to bring out the fragrance, so that when the meat is fried in the next step, it will not stick to the pan. Then pour in the cut meat slices, stir-fry quickly, stir-fry the meat slices to get oil, the surface of the meat slices is slightly yellow, and there is a feeling of beginning to curl, also called the lamp nest, just push on the side of the pot.

Then put in a spoonful of Pixian bean paste, a spoonful of Yongchuan tempeh, and return to the pot to make the meat delicious, these two are indispensable seasonings. Then stir-fry, stir-fry the red oil, stir-fry the fragrance, and add a little cooking wine to remove the smell and increase the flavor.

Then add the chopped red pepper and garlic root and continue to stir-fry. Remember the sentence "raw onion cooked garlic sprouts", if the garlic sprouts are not fried, the meat will not be fragrant when returned to the pot, so be sure to fry the garlic sprouts and fry them to be fragrant.

Finally, add a little chicken essence and sugar to enhance the freshness, add the remaining garlic sprouts, stir-fry and break the raw, and it can be related to the pot. An authentic Sichuan back pot meat is ready, authentic Sichuan flavor, spicy and delicious.

Material. Pork, Sichuan pepper, spices, ginger, cooking wine, soy sauce, Pixian bean paste, salt, monosodium glutamate, garlic sprouts.

Method. 1.Sichuan pepper, big ingredients, ginger pat flat and cut into slices, pour a small half pot of water, cut the meat into pieces, and put some cooking wine (I forgot to buy cooking wine again, or use Quanxing instead).

2.After taking it out, cut it into thin slices, it is easier to cut it while it is hot, and the meat will become very pink after it is cooled, and it is easy to break when cutting.

3.Cut the garlic sprouts into two or three minutes for later use, 4Heat the oil to 7 percent, add the meat slices, stir-fry until the oil is spit out and rolled.

5.The fried meat slices are scooped out, and the remaining oil is still in the pan.

6.Xiapixian bean paste, stir-fry until spicy and fragrant.

7.Pour in the meat slices and continue to stir-fry with Pixian bean paste to make the meat slices taste and color.

8.Pour garlic sprouts, quickly stir-fry a few times to get out of the pot, do not fry old.

Material. Pork belly with skin, garlic sprouts, garlic, ginger, red pepper, green chili, black fungus, Pixian bean paste, light soy sauce, dark soy sauce, sugar, chicken essence.

Method. 1.Put the sliced pork belly with skin in a pan and fry the oil over medium heat; (Be careful with oil splashing during the process).

2.When the meat is slightly charred, there is no need to fry the oil, leave part of the oil, and pour out the excess lard; (If the meat is fried too dry, it will have a hard texture).

3.Add some light soy sauce, dark soy sauce and a little water, and cook for about 1 minute; (Since the pork has skin, this step is also so that the texture is not too hard).

4.Shovel the meat to one side and stir-fry the garlic, garlic and ginger on the other side.

5.Add Pixian bean paste and sugar and mix well, then add black fungus and stir-fry.

6.Finally, add some chicken essence, then add red pepper and green pepper and stir-fry for a while

Blanch the meat in a pot under cold water, put cooking wine, ginger, and green onion knots and cook them for eight years, cut the green pepper into pieces, prepare ginger and garlic, black bean sauce, dried peppercorns, boil and slice the pork, heat the meat slices in the pot oil, fry until slightly charred, pour in the ingredients, add bean paste, sugar, soy sauce, green pepper, salt, stir-fry evenly and you can get out of the pot.

If you want to return to the pot for Sichuan-style meat, first choose the kind of pork belly with skin, boil it with water and then slice it, put oil in the pot, put in the garlic sprouts, green onions, ginger and garlic and stir-fry until fragrant, then put in the pork belly slices and fry until golden on both sides, and then put in the Pixian bean paste.

Back to the pot meat is a famous dish in Sichuan cuisine, first boil the pork belly of the pig, take it out and cut it into slices, and fry the pot with green onions, ginger and dried chilies. Then add the sliced pork belly, light soy sauce and cooking wine. Stir-fry evenly, add a little green chili pepper, add salt to taste, and remove from the pan.

How to make the meat delicious? After the meat paste is cooked, the dish will be fried again, and when it is fried, put some seasonings, add spicy, spicy, this is like the taste of the son and spicy.

Chuangwei's back to the pot meat, how to make it delicious, I first call the meat and cut it into large slices, and then put it in the hot pot base and stir-fry it together.

There are Sichuan dishes and Hunan cuisine in Huiguo meat, so let's tell you about Sichuan cuisine first, because Huiguo meat is more authentic Sichuan cuisine;

1.Ingredients: 300 grams of pork leg meat with skin (I used pork belly), 50 grams of green garlic (called garlic sprouts in Chengdu), 25 grams of oil, 10 grams of sweet noodle sauce, 10 grams of soy sauce (red soy sauce is the best), 10 grams of cooking wine, 5 grams of sugar, 15 grams of Pixian bean paste, black bean sauce, ginger slices, green onions.

2.Method: 1. Wash the pork leg meat, put an appropriate amount of water, ginger slices and green onions in the pot, put the meat in the water after boiling and cook until it is just cooked (about 10 minutes, the meat can be poked through with chopsticks), scoop 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.

4. Crush the green garlic and cut it into sections.

5. Heat the wok, add oil, fry the meat slices slightly, and roll the meat slices slightly.

6. Add bean paste.

7. Add tempeh, sweet noodle sauce, soy sauce and sugar.

8. Add the green garlic and stir-fry until it is broken.

When everyone makes it, it is better to cut the meat according to the size of about 4 cm wide, 5 cm long, and cm thick.

Garlic sprouts (green garlic) are rich in vitamin C and have obvious effects on lowering blood lipids and preventing coronary heart disease and arteriosclerosis, and can prevent the formation of blood clots.

Garlic sprouts (green garlic) can protect the liver, induce the activity of hepatocyte detoxification enzymes, and can block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer.

Garlic sprouts contain capsaicin, whose bactericidal ability can reach one-tenth of penicillin, which has a good killing effect on pathogenic bacteria and parasites, and can play a role in preventing influenza, preventing wound infection and deworming.

In fact, there are many, many practices in the food world, you might as well take a look at them when you have time!!

Sichuan-style back-to-the-pot meat is a classic delicacy, mainly cooking with the aroma of bean paste, with onions and green and red peppers, which has a unique taste.

Authentic recipes for Sichuan cuisine back to the pot meat: 400 grams of pork (pork belly or the tip of the back buttocks, it must be fat and lean to be delicious) a pinch of green garlic, half a green and red pepper, 2 spoons of Pixian bean paste, half a spoon of tempeh, 1 spoon of sweet noodle sauce, 1 spoon of chili noodles, 1 spoon of sugar, half a spoon of soy sauce, half a spoon of monosodium glutamate or chicken essence, appropriate amount of green onion, ginger and garlic, appropriate amount of sesame oil.

Put the whole meat in a pot under cold water, put the green onion and ginger slices on high heat and cook for 8 minutes (cook until six are ripe), and then soak for 5 minutes with residual temperature (at this time, it can reach the state of medium rare, and the meat is slightly red in the middle).

2. When processing green garlic, first use a knife to pat the green garlic rod twice to loosen it, and then cut it obliquely into sections, and the green garlic leaves are also cut into small pieces and put aside for later use, the green and red peppers are cut obliquely into slices, the green onion is cut into circles, and the ginger and garlic are cut into small slices. (The pat loose is not too hot when the green garlic is fried, but the taste can be completely released, and it will affect the taste if it is too hot) 3. After the cooked meat is cooled, cut into large slices, not too thick or too thin, about the thickness of a coin.

4. Pour a small amount of oil into the pot, turn on high heat and heat it to three percent hot (feel slightly hot when you put it above the pot), pour in the cut meat slices and turn to medium-low heat, slowly stir out the oil in the meat (if the oil temperature is too high, the fat can't come out), stir until the meat slices will be naturally curled, the taste is the best at this time, there is a certain toughness and the meat is full of flavor.

When the oil is stirred out, you can pour the excess lard into a small bowl. Add Pixian bean paste, continue to stir-fry, stir-fry to the red, add a small amount of tempeh (the saltiness of tempeh is relatively heavy, you can add less), chili noodles, sweet noodle sauce, continue to stir-fry to let the sauce fragrance completely release.

6. Add the chopped green onion, ginger and garlic to increase the fragrance, add sugar, cooking wine, soy sauce and stir-fry, then add the cut green and red pepper and green garlic rod and stir-fry for a while, the green garlic stick should be fried thoroughly, and finally add the green garlic leaves and stir-fry twice, turn off the heat, do not fry, add a few drops of sesame oil to enhance the fragrance before going out of the pot, and it is done.

Prepare the white rice and start eating.

Happy] [happy].

Sichuan flavor back to the pot Ingredients: 400 grams of pork rib meat (pork belly).

Sichuan-style back to the pot meat accessories: 100 grams of green pepper, red pepper, yellow pepper, appropriate amount of dried tofu.

Sichuan-style back-to-the-pot meat seasoning: 25 grams of bean paste, 10 grams of sweet noodle sauce, 10 grams of soy sauce, 5 grams of cooking wine, 3 grams of salt, 2 grams of monosodium glutamate, 20 grams of vegetable oil, appropriate amount of garlic.

Characteristics of Sichuan-style back-to-the-pot meat:

The dish is red and green, mellow in taste, rich and fragrant, slightly spicy and sweet, fat but not greasy.

Sichuan flavor back to the pot meat method:

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 bell peppers and cut them with an oblique knife;

3.Pixian bean paste chopped into puree.

4.Put the wok on medium heat, heat the oil, add the ginger and garlic slices and stir-fry them dryly, and then fry the meat slices slightly (fry until the state of the lamp nest is the best);

5.Pour out the excess oil, then add green peppers, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate, and soy sauce and stir-fry to break raw.

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.

Recipes for nutrition. Pork leg meat: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness; Lean leg meat has relatively little cholesterol and fat content, and is suitable for middle-aged and elderly people who are worried about obesity or arteriosclerosis.

Recipes are mutually reinforcing. Pork leg meat: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, mutton liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

The nutrients contained in Sichuan-style back-to-the-pot meat.

Calories (kcal) • Protein (g) • Fat (g) Carbohydrate (g) • Dietary fiber (g) • Vitamin A (mcg) • Carotene (mcg) • Thiamine (mg) • Riboflavin (mg) • Niacin (mg) • Vitamin C (mg) • Vitamin E (mg) • Calcium (mg) • Phosphorus (mg) • Sodium (mg) • Magnesium (mg) • Iron (mg) • Zinc (mg) • Selenium (mcg) • Copper (mg) • Manganese (mg) • Potassium (mg) • Folic acid (mcg) Cholesterol (mg).