Hui pot meat is a traditional home-cooked dish in Sichuan cuisine, which can be said to be a household name in the Sichuan-Chongqing region, and "back to the pot" means to return to the pot again. The most classic method of back pot meat is garlic seedling back to pot meat, on the basis of garlic fry back to pot meat, derived from a variety of back pot meat methods, such as green pepper back to the pot, lettuce back to the pot meat and so on. The ingredients vary and the taste is different.
So how to make the green pepper back to the pot meat delicious? The green pepper back pot meat is made of green pepper and pork belly as raw materials, supplemented by Pixian bean paste, ginger and garlic and other spices, the color is bright red, the taste is unique, fat but not greasy, salty and delicious.
【Preparation ingredients】Pork belly, green pepper, ginger, garlic, spring onion, tempeh, peppercorns,
【Preparation of seasoning】Pixian bean paste, sweet sauce, soy sauce, sugar
【Production process】1, pork belly scrape the pork skin, wash and cool the pot, then put three slices of ginger, a piece of spring onion, a few drops of white wine, more than 10 peppercorns, boil on high heat, change to medium-low heat and cook until eight ripe.
2. It can be easily penetrated with chopsticks, and it can be fished out without blood and water overflow.
3: Then soak the meat in cold water, soak the meat and cut it again.
4, after soaking the pork belly surface is stained with water, then you need to use kitchen paper to dry the surface water, so as not to get wet when the pot is in the pot and hurt people.
5, and then cut the pork belly into even slices, can not be cut too thin or too thick, too thin under the pan to fry on the crushed, too thick then fried out of the lamp nest, as shown below just right.
6, then prepare some ingredients, green and red pepper obliquely cut into pieces, red pepper color, if you like spicy can be accompanied by millet spicy.
7: Then chop the ginger and garlic and prepare a little tempeh for later.
8, then start stir-frying, heat the pot, first put in the green and red pepper, sprinkle a little salt and stir-fry for a while, fry the water vapor of the dried green pepper, and fry the aroma of the pepper.
9, start again and pour a little oil, first put the pork belly and fry the oil, stir-fry until the pork belly is transparent and slightly rolled up, which is the "lamp nest" mentioned earlier.
10: Add a spoonful of bean paste and stir-fry the red oil, then add half a spoonful of sweet sauce, ginger garlic and tempeh and stir-fry until fragrant, then add soy sauce and sugar.
11: Finally, add the green pepper and fry until it is broken but not fried.
The green pepper back pot meat color and flavor are complete, with the addition of Pixian bean paste and sweet sauce, the local flavor is full.
1. Pork belly can be replaced with three fat and seven lean hind leg meat.
2, the cooked pork belly must absorb the surface water, so as not to hurt people when the oil bursts under the pot.
3, added watercress sauce and sweet sauce, both are salty, so the salt is added appropriately to avoid overstay.
4, in addition to the green pepper, you can also add some onions and garlic seedlings.
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