As we all know, in Sichuan cuisine, a dish of back pot meat can be held by beef ears. This dish does not look as luxurious as the full Han Dynasty, but it is also praised by the world for its ordinary and colorful taste. Hui pot meat emphasizes the word "back to the pot", refers to the meaning of cooking again, it is not easy to make a piece of back pot meat to make the meat color and flavor, once made, whether it is under the wine or with rice, are the best product. For a side dish of pot meat, there are many ingredients to choose from, in addition to garlic and bell peppers, it can also be pot helmets, leeks and onions.
Traditional Chinese families, the home-cooked back pot meat, often take the home of the usual seasoning, so the production of back pot meat in the taste of different, which is also the main reason why the 10 families of the back pot meat has 10 different tastes. Many families make back pot meat, do not know how to "return to the pot", and even the pork part selected for the back pot meat is also wrong! Here I want to explain to you specifically, the pork part selected for the back pot meat is roughly fat and lean six pig rear rump meat. So, how to "return to the pot" of the back pot meat at the head of Sichuan cuisine? The chef teaches you a trick, and the flesh is full of color and flavor.
Homely back to the pot of meat
Ingredients: 200g pork rump, 3 sticks of garlic, 3 cloves of garlic, 1 handful of dried red pepper, green and red pepper
Seasoning: 15 g bean paste, 5 g sweet noodle sauce, 10 ml soy sauce, 30 ml cooking wine, 20 peppercorns, 1 piece of ginger and appropriate amount of chicken essence
【Cooking steps】
1. Take 5 grams of sweet noodle sauce and 10 ml of light soy sauce and mix evenly for later, then put 200 grams of pork buttocks into the pot in cold water, put in ginger and cooking wine, boil the pork in boiling water and fish it out, immerse in an appropriate amount of cool water to cool, and finally chop the garlic and dried red pepper.
2. Cut the pork rump meat into 2 mm thick slices, crush the garlic and cut into coarse grains. Heat the pan and add a little oil, add the slices of meat and simmer until the oil is curled, then add the garlic grains and stir-fry until fragrant, then add the peppercorns and dried red peppercorns and stir-fry to bring out the aroma.
3. Stir-fry the red oil with the bean paste in the pot, pour in the sweet noodle sauce prepared in advance and stir-fry evenly, then add the garlic strips and stir-fry on high heat for 15 seconds, add the appropriate amount of chicken essence to taste, pour 30 ml of cooking wine along the edge of the pot, and stir-fry for 15 seconds to get out of the pot.
The editor has something to say
Hui pot meat is a heavy taste dish, which is also a major feature of Sichuan cuisine. The heat of sautéed meat slices is the key reason for the success or failure of the meat back to the pot, so the meat slices can neither be too thin nor too thick, and it is best between two or three millimeters. And when stir-frying, you need to pay attention to the degree of curling of the meat slices, once the edges are slightly charred, and the fat meat can see the small bubbles that bubble up from the oil to achieve the best state.