Back to the pot meat "sister article" - salt fried meat, the more you eat the more addictive

"Salt fried meat", also called raw fried salt fried meat, far less famous than the sister "back to the pot meat", in fact, she and the back pot meat homogeneous, the taste is similar, but there are some differences in taste, so she and the back pot meat and called sister dish.

"Salt fried meat" this rice artifact can be said to be a hegemonic screen in the list of large and small restaurants in Chongqing, tempeh plus garlic seedlings fried out of the pot, the strength of the circle of powder!

Salt-fried meat is also cooked with pork two knife meat or pork belly as raw materials, requiring lean and fat, and is one of the representative dishes of Sichuan cuisine. The dishes are ruddy and shiny, dry and spicy, slightly sweet, and have a rich bashu flavor.

Salt fried meat and back pot meat are very similar in the ingredients, the main difference is that the back pot meat needs to be boiled for eight mature and then returned to the pot to fry, while the salt fried meat is directly fried with raw meat, that is, it does not need to be heated in advance, and the raw ingredients are directly put into the oil pot and fried. Therefore, the taste of the back pot meat is relatively soft and elastic, while the salt fried meat tastes dry and crispy, and the taste is more chewy.

The status of salt-fried meat in Sichuan cuisine is very important, and Sichuan cuisine often uses salt-fried meat as an examination dish. However, unlike the Sichuan cuisine Gongbao chicken that originated in the official government, salt-fried meat originated from Sichuan folk and was carried forward in Sichuan folk, and many Sichuan people will cook this home-cooked dish.

Taste a bite, the pork appearance is dry and fragrant, the gravy is locked inside, chewing up is not chai, but also special into the taste, and even has a feeling of grilled meat, not greasy at all, salty and fresh rice, full of Sichuan flavor!