Sichuanxiang's characteristic garlic seedlings back to the pot meat, can taste delicious, solve the meal, and is a home-cooked dish suitable for all ages

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Sichuanxiang's characteristic garlic seedlings back to the pot meat, can taste delicious, solve the meal, and is a home-cooked dish suitable for all ages

Garlic seedlings back to the pot meat, a delicious dish made by stir-frying pork belly and garlic seedlings as the main ingredients. This dish has a long history and is widely spread, with its crispy meat, tender garlic seedlings and rich texture, which makes it unforgettable.

From ancient times to the present, garlic seedlings back to the pot meat has always been a classic in Sichuan cuisine, and it is also a must-have recipe for many cooking enthusiasts. Today, I will introduce the cooking method of this dish to you in detail, hoping to bring an authentic Sichuan flavor to your table.

Return the garlic seedlings to the pot meat

250 g pork belly

150 g garlic seedlings

3 slices of ginger

1 green onion

1 scoop light soy sauce

Half a scoop of old soy sauce

3 scoops of cooking wine

2 spoons of Pixian bean paste

4 g caster sugar

3 g salt

Cooking steps

1. Wash the pork belly, cut it into thin slices, marinate in cooking wine and light soy sauce for 10 minutes. Wash the garlic seedlings and cut them into small pieces and cut the green onions into small pieces for later use.
2. Heat the oil, add the marinated pork belly slices when the oil temperature is 60% hot, stir-fry, boil out the fat, and fish out the meat slices when the meat slices are slightly yellow.
3. Leave the oil in the pot, add ginger slices, green onion segments, Pixian bean paste, and stir-fry the red oil.
4. Add an appropriate amount of light soy sauce, dark soy sauce and caster sugar and stir well.
5. Add the stir-fried pork belly slices and stir-fry evenly so that the meat slices are completely coated with the sauce.
6. Add the garlic seedlings, continue stir-frying, stir-fry until the garlic seedlings are broken, add an appropriate amount of salt and stir-fry evenly to get out of the pan.

Cooking tips

1. The pork belly needs to be stir-fried until slightly yellow, which can remove excess fat and make the taste of the back pot meat more crispy.
2. Pixian bean paste is one of the soul seasonings of the back pot meat, which can add a unique sauce flavor. You can chop it with a knife before use, which is more conducive to releasing the aroma of bean paste.
3. During the stir-frying process, you can add some water to help adjust the taste and color of the dish. If you like the meat with a stronger taste, you can appropriately reduce the amount of water.

1. When stir-frying garlic seedlings, it should not be too long to maintain the tender taste of garlic seedlings. If you are worried that the garlic seedlings are not easy to cook, you can blanch it with hot water or stir-fry it with a small amount of oil before stir-frying.
2. Pay attention to the appropriate amount when seasoning at the end, if the bean paste, light soy sauce, old soy sauce, etc. added before already have more salty taste, you can reduce the amount of salt and avoid too salty.
3. In the production process, you can add some chili noodles or peppercorn noodles to increase the texture and layering, and adjust the dosage appropriately according to personal taste.

Pay attention to the taste flow year, take you to learn more about food related knowledge and skills.