Back to the pot meat,
It is the first meat dish that Sichuan people know about the world.
Cooking at home:
What's the point? Back to the pot of meat.
Ordering food:
What to order? Let's go back to the pot meat first.
Go to the supermarket:
I bought a lump of pork and don't know why? Then fry the meat back to the pot!
Under normal circumstances, at least 8 of the 10 Sichuan people will fry back to the pot meat, if you ask a Chengdu baby what kind of dish will be made, he will most likely answer you: I will get back the pot meat.
Homely, grass-roots and pyrotechnic, this ingenious cooking method makes it fatty, lean and skinny, with heavy oil and strong taste.
Sichuanese people like to say that the back pot meat is "boiling pot meat". Pork cooked, sliced, cooled, under the pot, slowly boiled out of the oil, began to light the nest, the lamp nest is the Sichuan people to test the standard of the pot meat, for the Sichuan people, only the lamp nest back to the pot meat, is the qualification of the back pot meat.
Back to the pot meat is a difficult to make it a difficult dish, we Sichuan people in the matter of getting back the pot meat, from the beginning of the meat selection has a variety of choices: you like two knives, I like the front clip, you use home-style watercress, I will PiXian watercress, you eat green pepper, I eat garlic seedlings...
Usually, because of their own preferences, one person can't fully convince another person, so the Sichuan people's return to the pot meat has never been able to get the standard answer.
1. Choose meat
Some people once praised that returning pot meat is the best way to eat pork belly, and Sichuan people have waved their hands in the face of such praise: We never use five flowers to get back pot meat here!
Yes, Sichuan people do not use five flowers to get back the pot meat, generally use "two knives sitting dun er meat", "sitting dun er meat", that is, the pig's hind legs close to the buttocks of the meat.
It is said that when a pig killer kills a pig, generally the first knife will first spin the tail of the circle of meat, and the second knife is this position, and the second knife sits on the pier meat, hence the name.
Two knives sit on the pier fat four thin six, cut into a slice as big as a palm, not too thin, to three inches thick, fried out of the color of the oil yellow, eat fat and not greasy, well, this is what we call "lianshan back to the pot meat."
However, there are also people who like to use the front sandwich meat, the front sandwich meat is the pork leg and the stomach connected to the meat of that place, fat and lean two or eight points, there is an oil layer between the lean meat, eat tender and tough, the taste is richer.
Although Sichuan people do not use five flowers to get back to the pot meat, but you really use pork belly to get a plate back to the pot meat out, Sichuan people still eat laughing, pork belly burst oil, two knives of meat molding, front clip has tenacity, the most important thing is that they are back to the pot meat.
2. Watercress
The mystery of the watercress that returns to the pot meat can probably be boiled down to the dispute between the home-style watercress and the Pixian watercress.
In the matter of making back pot meat, the older generation of Sichuan people have such an obsession: to make back pot meat must use Pixian watercress, the best, or Juancheng brand.
Pixian watercress is generally made of high-grade second-grade wattles and second-rate broad beans, because after exposure and fermentation, there is a sense of heaviness after time precipitation, and the back pot meat fried with Pixian watercress is blue and bright, not salty and not light, very rice.
However, there are also some Sichuan people who do not like to follow the old law, and they feel that the homemade watercress is just as delicious.
Sichuan people have a kind of confidence in the watercress jar in their kitchen, although the jar is small, it can hold the scene, and it is also the icing on the cake for classic Sichuan dishes such as back to the pot meat.
Home-style watercress wins in freshness, and the back pot meat made with home-made watercress is so dark in color, and sometimes it is spicy and spicy, similar to the taste of small stir-fried meat.
Because the taste of each family's watercress is different, it is also made by each family with its own icon, and the use of Pixian watercress does not necessarily have to despise the use of home-style watercress.
3. Partner
In the past, it was all about eating green pepper back to the pot meat, the best two thorns, after the roasting of the pot steam, there was a raw and spicy atmosphere, and the meat that had been wrapped in watercress and emitted the aroma met, and the spicy merged into one, match!
However, most Sichuanese should prefer garlic seedlings back to the pot. The unique fragrance of garlic seedlings can remove some of the grease, and conversely, garlic seedlings with meat aroma seem to have a more yangchun atmosphere.
The older generation of Chengdu people go to the restaurant, they all love to order garlic seedlings back to the pot, in addition to delicious, there is another reason: garlic seedlings back to the pot of meat is more.
Because garlic sprouts are easier to fry "dead" than green peppers, in order to make the whole plate of meat look the same as the standard amount, the chef at the head of the restaurant will usually put a few more pieces of meat to make up a pile.
In addition, there are potato back pot, bell pepper back pot, pot helmet/steamed bun back pot, lotus white back pot, onion back pot, salt dish back pot...
I personally prefer dried cowpea back to the pot, the dry flavor of the cowpea after the sunbathing mixed with the meat aroma is perfect, in the taste, the fried dried cowpea is not crisp in the stretch, with fat and lean pork, this is definitely a rare spoil on the tip of the tongue.
And back to the pot meat is not afraid of overnight, whether it is combined with what side dishes, the next day back to a pot, whether it is steamed, fried or beaten in the microwave, it is more flavorful than the previous day, but also delicious.
4. Condiments
It is reasonable to say that if you put the watercress back to the pot meat, you can put a little MSG salt at most, but for the Sichuan people, the low MSG salt bar? Monotonous.
Sichuan people stir-fry back the pot meat has a sense of ritual, every step is essential, every taste is indispensable.
A friend said that when their family fried back into the pot meat, they would hook a little vinegar into it before each pot. I can't tell what it is, habit is like this, at best, it is to add a clear layering to the taste!
Another friend said that her grandmother, who is in her 70s, loves to put sugar in the pan meat, and it is a lot of sugar.
Originally fried back to the pot meat is indeed to put a little sugar, white sugar after the high temperature, can play a role in improving the taste, Sichuan people's roasted vegetables and brine dishes are love to put, but friends grandma these few scoops of white sugar down out of the pot meat, there is a little bit of sweetness.
Sichuan people's mapo tofu must use old tofu, the top must be sprinkled with pepper noodles, you do not make it this way, it is not mapo tofu;
Sichuan people's fish fragrant meat shreds must be put ginger garlic rice, must be soaked sea pepper, you get this way, you can't fry the fish flavor.
But a thousand Sichuanese have a thousand kinds of secrets for returning to the pot of meat, and these secrets are inseparable from a central idea: you can do it as long as it is delicious.
The special nature of the back pot meat is here.
What else do you have to get back the secret of the pot meat?
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