Hui pot meat is a traditional dish in Sichuan cuisine, and the western Sichuan region is also called boiled pot meat. Every household in Sichuan can make it. It is characterized by a unique taste, a bright red color, and a fat but not greasy. The so-called return to the pot is the meaning of the meaning of the tone again. As a traditional Sichuan dish, Hui Pot Meat has always been considered the first of Sichuan cuisine, and when it comes to Sichuan cuisine, it is necessary to think of Hui Pot Meat, so hurry up and learn how to make it!
Ingredients: Pork belly with skin, onion, green pepper, red pepper, watercress paste, cooking wine, sugar, salt, green onion, ginger
1: Cool the pork belly with skin in an underwater pot, open the pot to remove the foam, cook the meat until it is seven ripe, and then fish out and wash and set aside.
2: Slice the cooked hind legs with skin, cut the onion, green and red pepper into large pieces, cut the green onion and ginger into strips.
3, put an appropriate amount of oil in the pot, (Note: the oil does not need to put too much, because the sautéed pork will also be fried in oil) Put the meat into the pot, sauté the oil, and then add the onion and ginger and stir-fry.
4: After sautéing, add watercress sauce, sauté until the meat is cooked, add onion, green and red pepper, salt, sugar, cooking wine and stir-fry, you can get out of the pot.
![The green peppers are returned to the pot of meat to be prepared[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)