Green pepper back pot meat, classic Sichuan cuisine, oily but not greasy, bright color, delicious and good-looking
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Today Xiaobian to introduce you to a classic Sichuan dish, oily and not greasy, bright color, unique taste, full of flavor, the next meal is a must, delicious and good-looking, nonsense is not much to say, let's directly see how to do it.
【Dish name】:Green pepper back pot meat
【Required ingredients】: 1 green pepper, 1 carrot, 1 piece of pork belly, 1 spring onion, cloves of garlic, 1 spoonful of cooking wine, 2 spoons of soy sauce, salt, pepper, pepper, sugar, cooking oil
【Cooking steps】:
1, first prepare a piece of pork belly, wash it and then spare, this dish is best to use pork belly, after doing a good taste, strong flavor. In a cold underwater pot, add a spoonful of cooking wine, a small amount of salt and cook over high heat.
2, and then take advantage of the time to cook the meat to deal with the ingredients, all cleaned, which is similar to onion garlic, peppers, this kind of side dishes can be prepared more, to the oil to dissolve the grease, the effect is very obvious.
3: Remove the chili seeds from the green pepper and cut into thin slices for later.
4: Cut the carrots into a suitable shape according to your preference and set aside. There are also some other favorite side dishes to spare, this is all OK, suitable for their own is the best.
5, the cooked meat is first cooled, after cooling can maintain the shape of the meat slices, it is not easy to separate and spread, cut into thin slices, so that each piece of meat is fat and lean, and it will not be greasy to eat.
6, finally prepare a little onion and garlic, you can prepare more in an appropriate amount.
7, prepare the right amount of oil in the pot to heat, first add the prepared meat slices under the pot and stir-fry, fry out the fat inside the fat, stimulate the animal fat, so that after doing a good job, not only the color of the dish is bright, but also fat and greasy and under the rice.
8: Then add the prepared seasonings, such as soy sauce, oyster sauce, stir-fry the pan and the slices of meat evenly, so that the slices of meat are evenly colored. Prepare the shallots, ginger and garlic to maximize the flavor retention, and add at the end.
9: Then add the prepared side dishes, season with an appropriate amount of salt, add a spoonful of pepper to increase the flavor, stir-fry evenly, and stir-fry all the ingredients until they are broken.
10, such a simple and convenient back to the pot meat will be ready. Delicious and delicious under the rice.
【Cooking Summary】:
It doesn't take too long when Wuhu is recessed into the boil, as long as the chopsticks can penetrate it, so as to prevent the meat slices from not forming when they are stir-fried later.
When the final stir-frying, the oil in the pan should be less, so that it will not be greasy after doing it.
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