When making back to the pot, is the first step to soak or blanch? What s the right thing to do?

Step 1 should be blanched, so that the fishy smell on the meat can be removed, which can improve the taste. Heat the oil, pour the meat into the pot, you can put the medicinal wine, Sichuan pepper, ginger slices, green onions, stir-fry quickly, and then add salt, oyster sauce and chili.

The first step should be blanching, after blanching, soak it, then you can put some salt in it, and then it should be coated with flour and then put it in the pan to fry.

Blanch the water first so that the fishy smell can be removed. Then sprinkle some ginger and cooking wine, wait until it has marinated for half an hour before stir-frying.

Most for better cuts. A whole piece of back to the pot meat will have a good shape after cooking. The important thing is that the meat should be cooked first, and the cooked meat is rich in elasticity, and the lard in it can also be boiled, because the meat has already been cooked, so it is easier to absorb the flavor when stir-frying.

In the second stir-fry, the cooked meat is thinly sliced, both fat and thin.

Extended Materials: Raw Materials:

About half a pound of sandwich meat, five pieces of dried tofu, half a carrot, a few black fungus, and two garlic sprouts.

Seasoning: Pixian bean paste, soy sauce, sugar, vinegar, cooking wine, ginger.

Back to the pot meat. Method:

1. The sandwich meat should be dehaired, cleaned and set aside.

2. Add green onions, ginger and cooking wine to the pot of clear water, put the sandwich meat in the pot and boil, skim off the foam, cook for about 20 minutes, and the meat can be taken out after boiling until it is six mature, and it is good to use chopsticks to penetrate the instructions.

3. Pick up the meat and put it in a basin, let it cool, cut it into thin slices with a knife, and set aside.

4. Divide the dried tofu into four, then split each piece into two slices and slice the carrots.

5. Pour a little oil into the pot, add dried tofu slices and meat slices and stir-fry until fragrant, add a little cooking wine, put in two spoons of Pixian bean paste and stir-fry well.

6. Add the carrot slices and black fungus and stir well.

7. Add an appropriate amount of soy sauce, sugar and vinegar, add soup (you can use the soup you just cooked in), simmer for 5 to 10 minutes (stir-fry), add garlic sprouts, mix well, turn off the heat, and serve.

Cooking Tips:

Some sandwich meats are also called plum blossom meat, which can be sold in supermarkets.

Pixian Douban should pay attention to the amount of salt according to the actual situation.

Remove the green onion knot from the broth and set aside, which can be used to make soup dishes and make the best use of things.

The function of white sugar is to relieve the smell and make the taste rich and plump, not more.

Cook the meat for medium rare.

Don't burn the slices of meat, and don't fry the garlic sprouts to death.

1.Pork is boiled in water first to get the purines in the meat out, and it can also remove the fishy smell and blood stains of pork.

2.Pork: Also known as pork meat, it is one of the main domestic animals.

1. Meat of domestic pigs of the pig family. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients. Pork is the main non-staple food in daily life, which has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching the skin and skin.

Those who are weak after illness, have postpartum blood deficiency, and have a yellow face can be used as nutritional tonic products.

3.As one of the important animal foods on the table, pork has a particularly delicious taste after cooking because the fiber is softer, the connective tissue is less, and the muscle tissue contains more intermuscular fat.

4.Pork cooking tips:

5.Pork should not be soaked in water for a long time.

6.Pork should be cut obliquely, the meat quality of pork is relatively fine, the tendon is less, and the oblique cut can make it not broken, and it will not be stuffed with teeth.

7.Pork is generally washed with cold water, not hot water, hot water will pyrolyze off the myolytic protein in pork, affecting the taste of food.

8.There are sometimes parasites in pork, and when eaten raw or incomplete, hookworms may parasitize in the liver or brain, and pork should be cooked at will.

9.After eating pork, it is not advisable to drink a large amount of tea, because the tannic acid of tea will synthesize astringent tannic acid protein with protein, which slows down intestinal peristalsis and affects digestion.

The whole piece of meat will have a good shape after cooking, so you will have a better grasp of the thickness of the meat slice when cutting. There is no need to heat the meat to the point where it is fully cooked. When it is cooked until it is medium-rare, you can turn off the heat.

After cooking, the meat is soaked in cold water, which will make the texture of the meat firmer and more chewy.

When the pork belly is heated, it will shrink and deform at a certain level, so that the pork belly pieces do not look too neat. Blanching a whole piece of pork belly and then slicing it can prevent this problem very well, so that the burned pork belly can be flattened even if the wound is finally cooked, and the color and flavor are better.

In addition, when blanching the pork belly, add a spoonful of rice wine and a few slices of ginger to the pot to help the pork belly get rid of the smell.

How to return to the pot meat:

First, put the meat into a pot of cold water, put in the ginger slices, add a tablespoon of rice wine, boil the water when it is popular, then turn to low heat and cook for 30 minutes.

Until you poke in with chopsticks and you can pierce it through, and there is no blood discharged, you can turn off the fire.

Let the boiled meat cool and cut it into slices, this is the area where you can hone your knife skills, it is too thin, it will break when you fry it, it is too thick, and it can't be fried. Cut the leek moss obliquely into inch-long sections.

Put oil in the frying pan, heat the pot when it becomes popular, put the shredded meat in the pot, stir-fry until the shredded meat is rolled, and the fat is completely transparent, so that the oil of the raw pork is fried out, and it is not greasy to eat.

Then push the meat to the side of the pot, pour in the peppercorns, stir-fry the Pixian bean paste, and when you see the color of the oil red, you can pull the meat back and fry well. Pour in leek moss, rice wine, salt, sugar, light soy sauce, stir-fry evenly.

Huiguo pork is a classic representative of Sichuan cuisine, because its color, texture and taste are all top tastes, so many people like to eat this meat dish. This dish is different from other dishes, that is, it is necessary to return to the pot twice. Ordinary meat is generally eaten directly boiled or fried.

However, it is necessary to cook the selected meat twice. The first time is to put the selected two-knife meat in a pot of clear water, add some auxiliary green onion segments and ginger, and cook the meat vigorously until it can be inserted with chopsticks. The second time is to cut the cooked meat into thin slices with a knife and stir-fry it in a pan.

This is the ** of the back pot meat, the meat is cooked in two times, boiled first and then fried. It is also very knowledgeable to make back to the pot meat in two times, so why not stir-fry it directly? The most important thing is that the meat should be cooked first, and the cooked meat is rich in elasticity, and the lard in it can also be boiled, because the meat has been cooked, so it is easier to absorb the flavor when stir-frying.

In the second stir-fry, the cooked meat is thinly sliced, both fat and thin. When stir-frying, put a little oil in the pan and stir-fry the meat first until the meat slices are rolled up and browned. After that, put the meat in the pot again, add the bean paste and stir-fry to bring out the flavor, and finally pour in the green onions, garlic sprouts, and then add other condiments to stir-fry together over high heat.

When the side dishes are fried, they can be cooked, and it becomes an excellent plate of back to the pot.

I often eat back to the pot meat, and I know the origin of his name, so that we will not forget the steps when we make it ourselves, and we can make our favorite back pot meat by ourselves.

Back to the pot meat, as the name suggests, is to cook once and then cook again, so called back to the pot meat, back to the pot meat is the biggest feature is that the taste is very good, soft and smooth, in order to have such a taste, you must first put the meat on the seasoning, and then put it in the pot to cook, so that the meat is more flavorful, back to the pot and then cook the second time to make the meat cooked more badly, eat the meat will have a soft and smooth taste.

In order to cut better, a whole piece of back to the pot meat will have a good shape after cooking, so when cutting, it will also better grasp the thickness of the meat slices, and when cooking back to the pot meat, it does not need to be heated to the extent that it is fully cooked, and you can turn off the heat when it is cooked to medium rare. After cooking, the meat is soaked in cold water to make the texture of the meat firmer and chewier.

Say the point, go back to the pot to cook the meat and then go back to the pot to fry no fresh meat directly fried out delicious, the taste and texture are too bad, the best pork belly cut into thin slices, pour in cooking wine, soy sauce and a little pepper to marinate, and then heat the oil in the pot and fry until golden brown, put aside and pour in other onions, peppers and other dishes, fry for two minutes and then mix the meat next to it and fry together, the taste comes out of a word.

Why should the meat be boiled first and then returned to the pot, in fact, there are loopholes in this statement, it should not be said that it is boiled first and then returned to the pot, and second, it should be said that it is correct to cook first and then stir-fry. The reasons for this are as follows:

First, the first cooking is to remove the blood foam and impurities in the meat, which is more clean and hygienic to eat, in fact, the blood of animals is poisonous and the most unhygienic.

Second, remove the fat and taste fat but not greasy.

Third, cooked meat is easier to cut, can be cut thinner, and has a better taste.

Fourth, because the meat is put into the pot for the second time, it is named back to the pot meat.

5. The local climate in Sichuan is humid and the weather is hot in summer, so the meat should not be preserved.

The reason why the meat is called the meat is that it is made and recooked, and it is named because of this cooking method.

It is made of pork belly sliced after boiling, and then served with green garlic, green onions, ginger, garlic, dried red pepper, Sichuan pepper, bean paste, sugar, and oil.

Wait for the oil to burst, resulting in a thin but elastic meat with a unique taste.

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.

Huiguo 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.

On September 10, 2018, "Chinese Cuisine" was officially released, and "Sichuan Hui Pot Meat" was rated as one of the top ten classic dishes in Sichuan as "Chinese Cuisine".

1) Cut the meat with skin into large pieces in a pot under cold water, then add green onion and ginger, star anise, Sichuan pepper, cooking wine, and cook over low heat until 8 mature.

2: Cut into thin slices while hot, cut the chili peppers into long strips, cut the green garlic sprouts into sections, and set aside.

3) Add a little base oil to another pan, add the meat slices and stir-fry repeatedly, until the fat is fried and the edges of the meat slices are slightly rolled up.

4) Transfer the meat to the side of the pot, then add the green onion, ginger and garlic, dried chili pepper and Pixian bean paste and stir-fry until fragrant, stir-fry with the meat slices evenly.

5: Then put in turn, stir-fry the garlic sprouts slightly, add sugar to taste, stir well and get out of the pot.

Boiled pork belly, don't wait until it's cold before cutting, so it's easy to break, the right way is to soak the cooked meat in cold water, and change the knife while it's cold on the outside and hot on the inside. Teach you another trick, take out the cooked meat and immediately put it in the freezer for 3-5 minutes, so that it will be better cut and the effect will be better! 1

The meat is quickly fried in the pan, and it is not hot oil. In addition, there are lean meat and fatty meat in the pot, if it is not cooked in the pot in advance, and the meat will definitely not be cooked for a short time based on the temperature in the pot.

In this case, if you want the meat to get cooked, then you may need to simmer it for a long time. If so, then the other vegetables in the pot may be mushy, and the meat will not taste good. The general way to make back to the pot meat:

Wash the pork in clean water, then put it in boiling water and remove it quickly. Then put it back in cold water and boil. At the same time, you can add cooking wine, salt, light soy sauce, and seasonings to this soup.

Cook the meat, remove it, let it cool and slice it. Then you can fry it in the pot with other vegetables over high heat, and it won't be long before a plate of delicious back to the pot is ready. (The son of Youshui is original, and the infringement must be investigated!) ）

Hello, back to the pot meat can not be cooked meat in the making, raw meat marinated directly after cooking, stir-fried.

The method is as follows: 1. Pour water into the pot and boil, then put in the scattered ginger, garlic, green onions, and peppercorns to boil out the taste. Put in pork, the meat can be taken out after rolling to six maturity, rather than over, do not completely cool and then cut, it is easy to lead to the separation of fat and lean;

2. Heat the green onion, ginger, garlic and Sichuan pepper from the broth, put in the chopped winter melon slices or radish slices to cook, and put a little salt and chicken essence to make it a delicious "pot soup";

3. Use the method of soaking in cold water to make the surface of the meat not hot and then cut it into slices, wash the garlic seedlings and cut them obliquely into diamond shapes for later use, wash and cut the green and red peppers into triangles for later use, cut the dried tofu into triangles for later use, and prepare Pixian bean paste and sweet noodle sauce (or tempeh);

4. Pour a little oil into the wok, and use a spatula to spread the oil all over the wall of the pan after the oil is hot. Then discard and re-add the cool oil. This effect is to coat the pot with a layer of oil film, so that the meat slices will not touch the pot when they are put into the pot;

5. When the oil temperature is hot, put in the meat slices and stir-fry, fry until the meat slices are rolled (commonly known as: lamp nest), pour in Pixian bean paste and sweet noodle sauce (or tempeh), then mix the sauce and meat slices and stir-fry a few times, adjust a little soy sauce to color, and then add a little sugar to enhance the flavor;

6. Finally, add dried tofu, green and red pepper and garlic sprouts and fry until broken, add a little salt and chicken essence, and stir-fry a few times;

Hope it works for you.