The authentic method of Sichuan cuisine back to the pot meat, master the 3 main points, the entrance is fragrant, and the rice is so delicious
If you want to say where the most popular cuisine in the country is undoubtedly Sichuan cuisine.
Although they are all ordinary ingredients, they are loved by the people because of their grounded atmosphere and spicy and fragrant taste. The soul of Sichuan cuisine is Pixian watercress, just because of the addition of watercress sauce, so that every Sichuan dish is "full of color and flavor", the locals will not cook without watercress sauce, there are too many delicious dishes in Sichuan cuisine, just say one, such as mapo tofu, can make people even eat 3 bowls of rice.
But to say which Sichuan dish is the most famous, it must be "back to the pot meat". Although Hui Pot Meat originated in rural Sichuan, it used to be called oil frying pot, and was considered to be the "king of Sichuan cuisine", the embodiment of Sichuan cuisine, which shows that the status of Hui Pot meat is very high.
Back-to-the-pot meat is a home-cooked dish that basically everyone can make, but not everyone makes it delicious. What meat is used for the pot meat? How to return to the pot? What spices are used? It's all skilled, so let's talk about it today.
3 key points for returning to the pot of meat
1. What kind of meat is used?
Most foreigners think that the back pot meat is made of fat and lean pork belly, and the old chef in Sichuan tells you that the authentic back pot meat is made of two knife meat, that is, the back rump meat, also called back seat meat.
2. How to return to the pot?
Back to the pot is the meaning of cooking again, first cook the back of the buttocks, and then sauté in the pot, so that the taste is not greasy, and it is more fragrant to eat.
3. What seasonings are added?
Watercress sauce must be Pixian watercress, other watercress sauce can not fry that taste, but also need garlic seedlings, green pepper, the taste is richer, and there is a role in adding flavor and degreasing.
However, it should be noted that Sichuan cuisine pays attention to "hundreds of dishes and hundreds of flavors", even if the same spices are used, the taste of each cook is different. Today I share with you a delicious recipe, the old chef has used the method for more than 20 years, like to eat friends quickly learn to learn, especially fermi.
【Sichuan flavor back pot meat】
Prepare pork rump, garlic sprouts, green peppercorns, peppercorns, green onions, ginger, cooking wine, bean paste, soy sauce, sugar.
method:
The first step, although the back rump meat is not as multi-layered as pork belly, but it is also fat and thin, and lean meat is more than fat meat, the meat is tender, it belongs to the first-class meat, the meat quality is better than the pork belly, don't choose the wrong meat, but the pork belly is also very delicious.
The second step, after the buttocks of the cold water under the pot, add shallots, ginger slices, cooking wine, heat on high heat, boil after the spoon to skim off the foam, low heat continue to cook for 20 minutes, when the chopsticks can pierce the meat is cooked, fish out with water rinsed, while hot with a knife cut into thin slices. The meat slices should not be too thick or too thin, otherwise the taste is not good, 3 mm thick can be.
The third step, pour the appropriate amount of oil into the pot, heat up and slide the pot, pour in the meat slices and stir-fry, fry the excess lard in the meat, you can put the lard out, do not feel the oil, then directly add peppercorns, Pixian watercress, continue to fry the red oil.
Step 4: When the meat slices are curled and the lamp nest appears, add garlic sprouts and green pepper pieces, turn on high heat and stir-fry quickly until they are broken.
Step 5: Add an appropriate amount of soy sauce and sugar, pour in a small amount of water, stir-fry and then you can get out of the pot, and the delicious braised pork will be ready.
The meat made in this method is red and shiny, fat but not greasy, and it is particularly soft and tender to eat, which is a "rice killer", and with it 3 bowls of rice are not enough to eat.
【Tips for making back pot meat】
1, after the selection of buttocks, this part can make authentic back to the pot meat, the use of pork belly are laymen.
2, the meat slices can not be directly fried, must be cooked first.
3, to use Pixian watercress fried red oil, meat slices should also be fried out of the lamp nest, so that the color and flavor are complete.
4, the watercress sauce is relatively salty, do not add salt when seasoning, an appropriate amount of soy sauce, sugar can be.
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