We often hear the term "Hui Pot Meat" on domestic variety shows, which was originally a well-known Sichuan classic dish and a regular guest at every Sichuan family dinner table. There is a saying in Sichuan that "if you do not eat the pot meat in Shu, it is equivalent to not going to Sichuan", and the Sichuan people who have lived in the countryside for a long time must eat a bite of the pot meat once they return to Sichuan to visit relatives and friends.
The status of Hui Pot meat in Sichuan cuisine is very important, and it has always been considered the first of Sichuan cuisine, but few people know that Hui Pot Meat did not originate in Sichuan. The history of hui pot meat is very long, and it is impossible to verify when it was born, by whom it was created, and when it became popular.
Some scholars believe that the hui pot meat is a dish produced after the sacrifice of the ancients, and the Analects of the Township Party Chapter 10 says that "the sacrifice of meat does not go out for three days, three days, and it is not eaten." On the first and fifteenth day of the first lunar month or the day of the Qingming Dynasty and the death of relatives, the ancients would cook a large piece of pork, and then take some incense candles, wine, etc. as sacrifices to mourn and miss.
After each ceremony, the remaining pile of half-cooked pork could not be eaten directly, and the pork was very expensive at that time, and they were reluctant to throw it away, so they distributed the pork to the people involved in the sacrifice, took the pork home and processed it into a dish again, and there was the "original back-to-pot meat".
Later, hui pot meat slowly evolved into the first dish of the group, and the reason why it was so popular was mainly because it was easy to obtain raw materials, low cost, and at the same time, it was full of flavor and affordable, and it was a must to take it to eat or accompany wine. Seeing this, are you hungry? Let's take a look at how this popular pot of meat is made
Pixian red oil bean paste 2 spoons, pork 400g (with skin and five flowers), 2 green garlic, 1 green pepper, 1 red pepper, 5 slices of ginger, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of cooking oil
After a while, a plate of back-pot meat with a rich aroma of meat came out of the pot! The meat on the plate is bright red in color, which is very tempting. In one bite, the salty aroma of the meat and sauce spreads out in the mouth, fat but not greasy, salty and slightly spicy taste, even eat three bowls of rice is no problem! And the production method is simple, and you can easily make it at home
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