Hui Pot meat is a very classic dish in many regions, unlike directly fried pork, the taste of Hui Pot meat is better, and it is not greasy to eat. Today we use the back pot meat with garlic seedlings to make a garlic fry back to the pot meat. This garlic sprout is really delicious after being made back to the pot meat, and the meat is delicious and refreshing to eat, and it is very delicious. So let's take a look at how this simple and delicious garlic sprout back pot meat is made.
【Garlic sprouts back to pot meat】
【Ingredients】Pork belly, ginger, cooking wine, star anise, cooking oil, garlic, bean paste, garlic seedlings
【Preparation steps】
1, first prepare a piece of pork belly, a piece of ginger, three star anise, five grains of garlic, a small handful of garlic seedlings, an appropriate amount of cooking wine, cooking oil, watercress sauce. After the main ingredients and spices we mentioned are ready, we start making this very delicious garlic sprout back to the pot meat.
2, first of all, cut the ginger we prepared into slices, and it is best to wash it before slicing. After cutting into slices, let's set it aside and set aside. Then put the star anise we prepared in a small bowl and set aside.
3, prepared pork belly, let's put it in clean water to clean, it is best to soak for a while, and then cut it into large pieces of appropriate size and put it on a plate. Boil water, pork belly to the pot when the water is still cold, and then add freshly cut ginger slices to the pot, do not add all of them, and so on, ginger only add a small part to go in, and then add the appropriate amount of cooking wine and prepared star anise, boil the water in the pot with high heat.
4, after the water in the pot is boiled, we cook for another seven or eight minutes, wait until the pork belly can be gently inserted by the chopsticks can be out of the pot, after the pot first put it on the board, slightly cool, and then cut into slices, the thickness of the slices is determined by themselves, but not too thick, too thick is not easy to taste. Cut the pork belly into slices and set aside.
5, we prepared garlic seedlings clean, and then cut into small pieces, and then cut the garlic into minced garlic, and then we continue to boil the oil, put a little cooking oil on it, put the pork belly slices into it and stir-fry, simmer out the grease and put it on the plate.
6, there is a small amount of bottom oil in the pot, and then put the remaining ginger slices and minced garlic into it and sauté it, then put in a spoonful of watercress sauce or so, fry out the red oil in the bean paste, and then put the pork belly slices that have just been sautéed into it and stir-fry, stir-fry evenly, then add the garlic seedlings to the root, then stir-fry for about half a minute, then add the garlic seedlings, continue to stir-fry, stir-fry for about half a minute, you can get out of the pot, a meat is fragrant and refreshing, and the garlic sprouts under the super rice are back to the pot Meat is finished. This garlic sprout back to the pot meat is very good in terms of color and taste, and it makes people drool when they look at it. If you also like this dish of garlic sprouts back to the pot meat, then hurry up and prepare pork belly and garlic sprouts at home to make your own hands for the family.
【Tips】
1, pork belly must be cooked thoroughly, cooked and then simmered out of the excess oil inside, wait until the pork belly becomes a little transparent, in the sautéing to use a low heat, do not use too much fire.
2, different from sautéed pork belly, we should use high heat to fry pork belly and garlic seedlings in the end, so that the fried pork belly tastes very good, and the garlic seedlings are also very flavorful.
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