Vegetable market around, a large number of vegetables listed is good, cucumbers, green peppers, eggplant, etc. are about 2 yuan a pound, the price is very cheap, but pork since the price increase seems to have not dropped, about 30 yuan a pound, can no longer find the original price of 17-18 yuan, this bag shy "pork freedom" can not do ah ~
Usually stir-fry less meat fried a pretty meat can also, like today's dish cost 36 yuan, a large plate is meat, only dare to do once in a while, put on the table children chopsticks have not stopped, straight praise: too fragrant!
Since the meat price is so expensive, this dish must be well eaten, otherwise it will waste good ingredients, the dish shared today is "green pepper back to the pot meat", pork tender and delicious is not chai at all, green pepper is fresh and crisp into the taste, not oily and not greasy, under the wine and rice are suitable, family members of all ages like to eat, practice skills to share with you, for reference.
【Sichuan cuisine: green pepper back pot meat】
--- prepare ingredients---
600 grams of front leg meat, 300 grams of green peppers, 1 tablespoon of Pixian bean paste, rapeseed oil to taste
Preparation steps and methods:
1, do back to the pot meat can choose pork belly or front leg seam meat, meat is more tender, my son does not like to eat fat meat, so the choice of pig front leg meat, meat tender and thin.
Wash the fore leg meat into the pot, add the water that has not yet been added to the heat, then turn to medium heat, cook the pork until it is broken, remove it and let it cool, cut into thin slices and set aside.
2, green pepper washed to remove the stem, remove the seeds and cut into strips, add a little rapeseed oil (vegetable oil) to the frying pan and heat it, put in the green pepper shreds and stir-fry evenly, when the green pepper shreds become slightly soft, sprinkle a little salt and continue to stir-fry until the green pepper skin has a little "tiger skin" pattern and then put it for later.
3, re-add the appropriate amount of rapeseed oil in the wok and heat it to 5-6, put in the sliced pork and stir-fry evenly, as long as the water in the meat slice evaporates slightly, there is no need to fry for too long, pay attention to master the heat. (Since there is only a small amount of fat, you can add 1 small spoonful of lard to flavor)
4, then add 1 tablespoon Pixian watercress sauce stir-fried evenly, all of a sudden you can smell the aroma out, the color is rosy, look at it there is appetite.
5: Then add the sautéed green pepper strips and stir-fry slightly, sprinkle a throw of white sugar and stir-fry evenly and then put it out.
6, so fried out of the green pepper back to the pot meat to eat tender and fragrant teeth, green pepper crisp and salty flavor into the taste, men take it as a wine dish, women and children as the next meal, meat is rich and not greasy and not greasy especially fragrant.
【Yuting private kitchen warm tips】
1, when cooking pork, the heat should be mastered, and the bloodless water can only be fished out when the pork is pulled out with chopsticks, so that the meat is not only tender when the cooked pork is fried, but also has a better taste.
2, seasoning I only use Pixian bean paste, can not only color and add flavor, but also rich in salt, so there is no need to add additional salt.
Pixian bean paste is a Sichuan characteristic seasoning, stir-fry, roasted vegetables, stews, hot pots, etc. can be used to use it, tistian and flavor, home must,Fry back to the pot meat, just add 1 tablespoon, no other seasonings are particularly fragrant.
Sichuan specialty red oil watercress sauce Sichuan cuisine ¥11.8 Purchase
3, in addition to the side dishes of the pot meat, in addition to green peppers, you can also use garlic seedlings, leeks, garlic moss and other flexible changes, if you have the conditions, even if you eat it every day, you can't get tired.
This is the best way to eat "back to the pot meat", tender and delicious, and suitable for drinking and eating. This dish only dares to be made once in a while, and the chopsticks of the children on the table have not stopped, and they boast: it is too fragrant
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