Today's food sharing | back to the pot meat, Sichuan cuisine under the meal, accompanied by rice is absolutely unique

Hefei Jinhui Splendid Yunting, the food to share with you today is - back to the pot meat!

Hui pot meat is a Sichuan cuisine family, each method and taste are different, all the common point is to cook the meat first, and then slice and fry, very delicious. The following Hefei Jinhui Jinxiu Yunting will teach you the method of this dish!

【Return to the pot meat preparation】

1. Boiling method of meat into pieces: add peppercorns, cooking wine, salt and pork belly in the water, and cook the pork belly on fire.

2. Cook the meat to cool naturally, put it in the refrigerator fresh room for about 1 hour, then cut into thin slices, green and red peppers, green onions, ginger and garlic finely cut and set aside.

3. Heat the pan with less oil, add pork belly slices, green onion, ginger and garlic and stir-fry until fragrant.

4. Then put in the watercress sauce and a little soy sauce, and add green and red peppers, sugar and chicken essence.

5. Add the tempeh sauce of the old dry mother before coming out of the pot and mix well.

Hefei Jinhui Jinxiu Yunting Small TIPS: Pork belly is full of salt when cooking, and there is no need to add salt to stir-fry later.