How to make potatoes back to the pot, the practice of potatoes back to the pot meat Sichuan

Materials. Potatoes, pork belly, bean paste, garlic sprouts, ginger rice, minced garlic, soy sauce, salt, monosodium glutamate, chicken essence.

Method: 1. Peel and slice the potatoes, cook and slice the pork belly.

2. Add a little more oil to the pot, burn the potato slices to seventy percent of the oil temperature, fry them dry to taste, and then fry the pork belly dry, 3. Put a little oil in the pot, put in ginger and garlic, and bean paste to fry until fragrant, then add potato slices and pork belly to stir-fry, then season, and finally put in garlic sprouts, you can get out of the pot and put it on the plate. (The bean paste should be picked a little better, if it is a Guizhou person, you can put some glutinous chili peppers to be more fragrant!) ）

Cuisine and efficacy: home-cooked recipes.

Taste: Sweet and salty Process: Stir-fried.

Ingredients for making potatoes and meat:

Ingredients: 200 grams of potatoes (yellow skin), 300 grams of pork (fat and lean).

Excipients: 15 grams of green garlic, 60 grams of persimmon pepper.

Seasoning: 25 grams of bean paste, 15 grams of green onions, 10 grams of ginger, 15 grams of cooking wine, 2 grams of chicken essence, 5 grams of salt, 5 grams of sugar.

Teach you how to make potato back to the pot meat, how to make potato back to the pot meat.

1.Wash the potatoes and cut them into slices;

2.Wash and slice pork;

3.Wash and slice the red and green peppers;

4.Sit in a pot and light the fire, put in the potato slices and stir-fry after the oil is hot, and remove after changing color slightly;

5.Sit in a pot and light the fire, add the sliced meat, green onions, ginger, cooking wine, bean paste, sugar, green garlic, red and green peppers;

6.Then pour in the potato slices and stir-fry the chicken essence.

Ingredients: 350 grams of potatoes, 3 grams of refined salt, 15 grams of chili noodles, 3 grams of Sichuan pepper noodles, 3 grams of cumin powder, 3 grams of monosodium glutamate, 5 grams of sesame oil, 10 grams of cooked sesame seeds, 15 grams of chopped green onions, appropriate amount of refined oil.

Characteristics: "Back to the pot meat" is a Sichuan dish that everyone is familiar with, and back to the pot potatoes in addition to the taste of "back to the pot meat", but also because of the addition of cumin powder in the dish, it has a little taste of barbecue, and I feel that there is another flavor.

Operation: 1. Peel and wash the potatoes, boil them in a pot of boiling water until they are just cooked, remove them, and cut them into potato slices.

2. Put the wok on the heat, put in the refined oil and heat it, add the refined salt, chili pepper noodles, pepper noodles and cumin powder and fry until fragrant, then fry the potato slices well, add monosodium glutamate, pour in sesame oil, put it on the plate, and finally sprinkle with chopped green onions and cooked sesame seeds.

As follows:

Ingredients: 300 grams of pork belly, 50 grams of green garlic.

Excipients: 8 grams of Sichuan pepper, 15 grams of green onions, 15 grams of ginger, 1 teaspoon of chicken essence, 2 tablespoons of cooking wine, 1 tablespoon of bean paste, 1 2 teaspoons of sugar, 3 tablespoons of oil.

1. After the whole pork belly is washed, put it in a pot with cold water, add ginger slices, green onions, cooking wine, put the pork in cold water, boil over high heat until the pork is completely discolored, then remove it and tighten it with cold water.

2. Cut the meat into large slices with a thickness of about 3mm for later use. Wash the green garlic, cut it diagonally into 3cm long sections for later use, and chop the bean paste.

3. Put a little oil in the pot, boil until it is hot, add ginger slices and peppercorns and stir-fry until fragrant.

4. Add the pork slices, stir-fry over high heat until the surface is slightly charred, then put aside and set aside.

5. Leave the bottom oil in the pot, pour in the bean paste, and stir-fry the fragrance and red oil.

6. Put the pork slices in, add sugar and chicken essence.

7. Finally, add the green garlic and stir it quickly to get out of the pot, and the meat can be made when it is returned to the pot.

Ingredients: Pork belly 200g

Potatoes 500g

1 green pepper.

Green onions to taste.

3 slices of ginger and 3 garlic cloves.

Pixian bean paste 1 tablespoon.

2 dried chili peppers.

Sichuan pepper 10g

Light soy sauce Appropriate amount of stimulus.

Potato slices back to the pot lead late reed meat preparation.

Put an appropriate amount of water in a pot, add the washed pork belly, and bring to a boil.

During the blanching of the pork belly, shred the green onions, ginger, garlic and chili peppers for later use.

Cut the peppers into small pieces and garnish.

Cut the potatoes into slices.

Scoop up the blanched meat, rinse it with cold water, cool it and cut it into thin slices.

**After that, add oil to the pan.

Stir-fry the green onions, ginger, garlic, dried chili peppers and Sichuan peppercorns until fragrant, and add a spoonful of bean paste.

Add the sliced pork belly and stir-fry.

Add the potato slices and green peppers, and stir-fry the locust belt until it breaks.

In the meantime, add an appropriate amount of light soy sauce and aged vinegar according to personal taste. This is the end of a delicious and rich potato slice back to the pot!

This is very simple, cut the meat back to the pot and set aside, wash the potato slices with water for later use, cut some chili, shallots, ginger slices before the tomb, put oil in the pot, put chili, shallots, ginger and stir-fry for a while, and then put the meat slices in, fry slightly, put potato slices in Suiwanggao, you can also add some bean paste or chili pepper sauce, after the potato slices are soft, put a little water to cover and simmer for a while, until the potato slices are soft and hard, add salt to the soup, chicken essence, and you can get out of the pot.

Potato slices back to the pot meat preparation.

Ingredients: 200 grams of pork belly, 1 potato, 1 green pepper, 4 millet peppers, 1 piece of ginger, 4 cloves of garlic, 2 grams of Sichuan peppercornsSlice the potatoes and soak in water for 2 minutes.

Cut the green pepper into small pieces, cut the millet pepper into sections, slice 1 piece of ginger, cut 4 cloves of garlic into cubes, and cut the pork belly into thin slices; 2.Put an appropriate amount of oil in the pot, heat the oil to 6 hot, add potato slices and fry for 1 minute, remove and drain; 3.Put an appropriate amount of oil in the pot, heat the oil to 5 hot, add the pork belly and fry dry, add ginger, garlic and peppercorns and stir-fry until fragrant, add 1 spoon of bean paste to fry the red oil, add potato slices, green pepper and millet pepper and stir-fry for 1 minute, add 2 grams of dark soy sauce and stir-fry evenly.

Ingredients: 2 pieces of pork belly with skin, 1 potato, 1 red pepper, half a green pepper, 5 slices of ginger, 3 cloves of garlic, 1 small section of green onion, 1 tablespoon of Pixian bean paste, 1 teaspoon of caster sugar, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little chicken essence, and an appropriate amount of oil.

Steps. 1 Wash the pork belly with skin, add three slices of ginger to a pot of boiling water and cook for 10 minutes until the chopsticks can penetrate and remove it.

2 Cool the boiled pork belly and cut it into thin slices of about 2mm.

3 Peel and slice the potatoes, rinse and drain repeatedly.

4 Slice the red pepper, slice the green pepper, ginger, green onion and garlic.

5 Pour a little oil into the pan, put the pork belly in when the oil is hot, and simmer the meat slices until browned on both sides.

6 Add the potato slices and fry until golden brown on both sides.

7. Pour a little oil into the pot and cook it until it is 70% hot, add Pixian bean paste and fry the red oil, add ginger, onion and garlic slices and stir-fry until fragrant.

8 Pour in the pork belly and potato slices.

9 Add cooking wine and stir-fry.

10 Add light soy sauce, caster sugar, and chicken essence and stir-fry evenly.

11 Finally, add the green and red peppers and stir-fry for a few days.