Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Although I am not from Sichuan, as a person who loves to eat Sichuan cuisine, I sometimes ask some Sichuan friends, what is the essence of Sichuan cuisine? Many people think that it is not watercress fish, not the most popular mapo tofu spicy chicken cubes, but back to the pot meat? Next, we will make this Sichuan dish of soul back to the pot meat.
1. It is best to use fat and lean pork belly to make this dish.
Prepare a piece of pork belly, cut into small pieces and cook it.
Cool water to the pork belly under the pot, put a little cooking wine to fishy, put a little salt to cook out the blood water of the pork belly, after the water boils to remove the foam, turn the heat to cook for 10 minutes, you can use chopsticks to gently poke through.
Cut into slices of meat of about 2 mm after cooling, you must not cut thickly, otherwise it will be greasy.
2. Prepare the side dishes
The washed garlic seedlings cut the leaves into sections, the stems are cut into slices, the ginger is cut into slices, the onion white slash is cut into slices, and a few dried peppers are caught and set aside.
3. Start cooking
First heat the oil slippery pan, then pour out the hot oil and cool oil, to avoid the pork belly sticking to the pan, then put the cut pork belly into the pot, sauté for about 2 minutes, fry the oil inside, stir-fry the pork belly and then pour in a little soy sauce to color, add two spoons of watercress sauce and stir-fry evenly.
Add the green onion ginger and chili peppers, stir-fry a few times on low heat to burst the aroma, pour the right amount of water from the side of the pot, pour a little cooking wine to remove the fish, simmer for 2 minutes on low heat, let the slices of meat absorb the flavor of the soup, add 2 grams of salt and 1 gram of chicken powder to taste.
First put in the garlic seedling stem and fry the broken raw, then put the garlic seedling leaves and continue to stir-fry for 10 seconds, after smelling the aroma of the garlic seedlings, you can put it out of the pot and plate.
Ah Fei had something to say:
1. Do back to the pot meat, the thickness of the meat slices can be about 2 mm, can not be too thick, otherwise the taste is more greasy, and it is not easy to fry;
2. Garlic seedlings should be finally put off the pot, and the stir-frying time should not exceed 20 seconds, otherwise the aroma will be greatly reduced.
This home-cooked pot meat as a whole is still a little simpler, but the essence of what should be there must be, and finally I want to ask, what is your favorite Sichuan dish?