The most authentic recipe for garlic sprouts to return to the pot is the most authentic recipe

Garlic sprouts back to the pot meat is the Sichuan people's tooth sacrifice of the main dish, the New Year's festival table must also be indispensable on the table of this master dish, Sichuan people's love for garlic sprouts back to the pot meat does not need to be said, this can be explained from the recipes of the large and small Sichuan restaurants! A bowl of home-cooked pork can make you feel the warmth and taste of home, homesick? Add a bowl of rice and eat back to the pot!

Garlic sprouts back to the pot meat home-cooked method.

Ingredients: 500 grams of pork hind leg meat, 1 piece of ginger, 2 cloves of garlic, 4 green garlic sprouts, 1 tablespoon of Yongchuan black bean sauce, 3 sections of green onions, appropriate amount of rapeseed oil, 2 teaspoons of rice wine, 1 tablespoon of Pixian bean paste, 1 2 tablespoons of Sichuan peppercorns, 1 teaspoon chicken broth mix, 1 2 tablespoons of soy sauce;

Cooking steps: Heat the net pot, hold the lean part with your hands, make the pork skin stick to the bottom of the pot, take it out when the skin is golden brown, and scrape it under water.

In a clean pot, pour in about enough water to submerge the meat, add ginger, garlic slices, green onions, 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.

Finely chop the ginger and mince the garlic; Cut the green garlic sprouts into small pieces in the shape of a horse's ear; 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 pot, add the watercress, black bean paste and rice wine and fry over medium heat until the meat slices are rolled into a nest.

7. Push the meat to the edge of the pot, add ginger and garlic and stir-fry until fragrant; Add the sweet noodle sauce, soy sauce and chicken powder and stir-fry until evenly flavored, and see if salt is added according to the situation; Add the green garlic and stir-fry until it is broken.

8. The super fragrant and delicious garlic sprouts are returned to the pot and the meat is put on the plate

Tips for Eating Tips:

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, garlic slices, green onions, and peppercorns in the water to boil out the fragrance, 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.

To make this dish, you should choose half-fat and half-lean pork belly, and fry the oil out when stir-frying, and the excess oil can be taken out, so that the finished product is fragrant but not greasy.

Hui Pot Pork is a traditional Sichuan dish that can be made by every family. It has a strong flavor and is a good dish to accompany meals.

The family version of garlic sprouts back to the pot meat, the chef is simple to improve, the meat slices are not hard or greasy, and the garlic sprouts are tender and not old.

Introduction: Garlic sprouts back to the pot belong to Sichuan cuisine, which is a very famous traditional dish in Sichuan and Chongqing. The raw materials are also very common, mainly pork and garlic sprouts, which are simply fried with seasonings, which are delicious and delicious, with good color and flavor.

Today I will share a garlic sprout back to the pot meat practice, this time I shared the practice, which is different from the local practices in Sichuan and Chongqing. Rather, it is a home-cooked version that has been improved by the head chef, which is simpler, delicious and satisfying.

Ingredient List]:

Ingredients: pork belly, garlic sprouts.

Ingredients: ginger, green onion, dried chili.

Seasoning: cooking wine, salt, bean paste, dark soy sauce, chicken powder.

Step 1: First, cut the prepared meat pieces into small pieces to facilitate blanching for a while. After the garlic seedlings are washed, separate the stems and leaves, cut the leaves into segments, and cut the stems into slices with an oblique knife, so that the cut garlic seedlings are thin and evenly and easy to fry.

Cut the ginger into slices, cut the green onion into slices with a white knife, and grab a few dried chili peppers for later use. The main ingredient we choose here is fatty and thin pork belly, so that the fried dish is more fragrant but not greasy.

Step 2: Boil the pork belly in a pot under cold water. When cooking, add a little cooking wine to remove the smell, a spoonful of salt into the bottom taste, and slowly cook out the blood water in the pork belly.

After the water boils, clean the foam in the pot, then turn to medium-low heat and cook for about 10 minutes, and cook the pork belly until it is eight ripe, and it can be easily pierced with chopsticks.

Step 3: After 10 minutes, we take out the pork belly and rinse it with water to cool the meat. When the pork belly is slightly cool, change the knife and cut it into thin slices of about 2 mm for later use.

Remember that when making back to the pot, the meat slices should not be cut too thick, otherwise it will not be easy to stir-fry and taste, and the taste will be more greasy.

Step 4]: Heat the oil in the pan first, and then add a little cold oil to avoid the meat slices sticking to the bottom of the pan when frying the pork belly. Stir-fry the pork belly for about 2 minutes until fragrant, and after the fat is removed, pour in a little dark soy sauce to color, add two spoons of bean paste and stir-fry evenly to color the meat slices.

Then add the green onion, ginger and chili, turn on low heat and stir-fry a few times to burst out the fragrance.

Step 5]: Pour an appropriate amount of water from the side of the pot, pour a little cooking wine to remove the smell, if the color is not ruddy enough, add a little dark soy sauce to adjust the color. Simmer over low heat for about 2 minutes to allow the slices of meat to absorb the flavor of the soup.

After that, add 2 grams of salt, 1 gram of chicken powder to taste, and put in the garlic sprouts to fry the raw seeds, then put in the garlic sprouts leaves, continue to stir-fry for about 10 seconds, and after smelling the fragrance of the garlic sprouts, you can put it out of the pot and put it on the plate.

Well, this fragrant but not greasy garlic sprout back to the pot meat is ready.

1. Ingredients: 300 grams of pork belly and 1 handful of garlic sprouts. Excipients: 1 tablespoon bean paste, 3 grams of sweet paste, 2 grams of sugar, 1 piece of ginger, 1 tablespoon light soy sauce, 10 peppercorns, 10 grams of rapeseed oil.

2. Cook the pork belly in a pot under cold water, add a few slices of ginger and a few peppercorns at the same time, and boil for about 15 minutes after the water boils to remove the foam on the surface.

3. Take out the meat and let it cool, the pork at this time is not fully cooked, it is about seven or eight mature, and the pork slices after cooling.

4. Cut the garlic sprouts into sections (the garlic sprouts need to be broken).

5. Finely chop the ginger and set aside.

6. Add a little pure rapeseed oil to the pot (vegetable oil needs to be refined in advance) and put the cut meat slices at a temperature of 50% oil.

7. After the slices are put into the pot, slowly stir-fry over medium heat until the meat slices are oily and curled (commonly known as lamp nest).

8. At this time, put in the old watercress, and after the waterpaste is put into the pot, pay attention to quickly stir-fry it so that the watercress and each piece of meat are in close contact.

9. Add a few grains of minced ginger, add a little sweet noodle sauce and a little light soy sauce, and continue to stir-fry until the aroma is overflowing (don't be too big) At this time, you can add a little sugar.

10. Finally, add the chopped garlic sprouts and stir-fry them again (the garlic sprouts can be broken).

As follows:

350 grams of pork belly, 100 grams of garlic, 2 grams of tempeh, 1 tablespoon of Pixian bean paste, 1 tablespoon of sweet noodle sauce, 5 grams of ginger, a little shallot, 20 grams of cooking wine, 5 grams of sugar.

1. Wash the pork belly and prepare the green onion and ginger.

2. Blanch the pork belly in a pot under cold water first, then pick it up and wash it.

3. Pour in hot water, add cooking wine, boil green onion and ginger together for 20 minutes, then turn off the heat and let cool.

4. Wash the green garlic, cut the garlic stalks and garlic leaves into sections, add the Pixian bean paste, black bean sauce and sweet noodle sauce together and mix well.

5. Scoop up and slice the pork after it has cooled.

6. Heat the pan and add the meat slices evenly to fry the oil.

7. Push the meat slices to the side and pour in the sauce to burst the fragrance.

8. Stir-fry the meat slices evenly, add sugar to enhance the flavor after trying the taste, and finally add green garlic stalks and fry until they are broken, then add the garlic leaves to stir-fry evenly, then turn off the heat and remove from the pot.

9. The finished product is as follows.