Column B: Skills: Cooking
| Man Gang Mu Han compiled
| grow up with the PM10 Man
Hello everyone, today I would like to share with you an authentic dish, which also belongs to a kind of Sichuan cuisine, back to the pot meat. This dish many friends should have tasted, many home-cooked restaurants have this dish, but many restaurant methods are very different, there are garlic moss back to the pot, cabbage back to the pot, garlic seedlings back to the pot, etc., today we come to see the green pepper back to the pot method.
First of all: a particularly good piece of pork belly, with a hand to touch the dry dry water is not much good pork belly, dipped in oil to see the purity, choose a good piece of pork belly is very critical, otherwise the flavor of the dish is not the same.
How to distinguish between pork belly and pork belly? With a chopstick can be lightly inserted can penetrate the pork belly is cooked thoroughly, but do not cook too badly, so that it is easy to crush when frying, affecting the beauty and appetite of the dish, cooked pork belly cut into not thick and thin slices.
Prepare the accessories: green pepper cut into oblique mouths, a few millet peppers cut into small rings, watercress paste, oyster sauce, peppercorns, tempeh a small amount. Wash the pot to burn oil, when the oil temperature to 50%, put in the pepper to sauté the fragrance, this time remember a very critical step, be sure to fish out the sautéed peppercorns do not, the oil can be sautéed peppercorns on it.
When the oil temperature reaches 60% hot, put in the watercress sauce, tempeh, stir-fry the red oil on low heat, stir-fry at any time, be careful to stick to the pan, of course, it is better to use a non-stick pan, when the red oil comes out, put in the cut pork belly, stir-fry evenly on high heat, add good soy sauce to color, and then add millet pepper and green pepper to stir-fry.
When the green pepper is cooked, add chicken essence, monosodium glutamate, oyster sauce to taste, add a few drops of clear oil and stir-fry a few times to get out of the pot and plate. Many people also feel that this dish is similar to the small stir-fried meat in Hunan cuisine, but there is still a difference, this is a special authentic dish, which can stimulate your appetite and perceive your appetite, friends, hurry up and make it yourself!
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