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Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Back to the pot meat: Sichuan famous dish, legend has it that this dish was once the sichuan people's first and fifteenth tooth festival (to improve life) of the main dish. Sichuan people's home sacrifices, mostly in the first and fifteenth days of the first year, cooked two knives of meat is the protagonist of the sacrifice, commonly known as "knife head". After the family sacrifice, just when the temperature of the "knife head" is moderate, the old Chengdu saying: "A good knife is not a hot knife head" is an exquisite summary of the culinary knowledge of sichuan chefs in the past.

Dry steamed back pot meat is more cumbersome than back to the pot meat, of which this "dry steaming" is the key step, the general back pot meat will be cooked first, but the dry steamed back pot meat is after the pork is blanched, plus mash and onion ginger on the pot steamed.

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Let's take a look at how dry steamed hot pot meat is made delicious.

Step 1: Prepare standard two-knife meat, the fat is not very serious

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 2: Wash the meat and put it in cold water

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 3: When cooking, add cooking wine, green onion, ginger, peppercorns, and remove the fishy smell

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten
Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten
Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 4: Cook for ten minutes and fish out the meat

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 5: Spread the mash on the pork skin (to serve as a colorer), then add some green onions and ginger

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten
Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten
Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 6: Put it in the steamer and steam the skin

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 7: Prepare the salted cabbage and cut into strips

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 8: After the meat is steamed, let it cool and cut into slices, thicker than the general hot pot meat (the thin meat will rot)

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten
Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 9: Put the meat in a pan and fry, remove the excess oil and fry until golden brown on both sides

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten
Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 10: After skimming off the excess oil, order the bean paste and tempeh

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 11: Stir-fry evenly, add the sweet noodle sauce, increase the aroma and subtract the greasy taste of the grease

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 12: The salt dish is slightly fried in oil to facilitate the absorption of the flavor back into the pot meat

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 13: Return to the pot of meat and add the fried salt dish, stir-fry slightly, add a little sugar, MSG

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Step 14: After stir-frying, pour in the garlic seedlings, fry the aroma of the garlic seedlings, and put the pot on the plate

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

After the dish is cooked, the color of the meat should be red and bright, brown, and there is a line of oil.

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

The taste of this dish is crispy and tender on the outside, and the dregs are melted in the mouth.

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

Dry steaming back to the pot meat, this is only the simplest way to do, so face the loss of the dish, have you eaten?

Chinese cuisine is vast and profound, and it is the only ancient country in the world that is famous for eating. There are countless cuisines handed down from ancient times, such as Chinese cuisine, there are eight major species, namely Lu cuisine, Sichuan cuisine, Cantonese cuisine, Su cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, Hui cuisine.

Speaking of this, the hungry rabbit shares a dish here, which is about to be lost, "Song Lou Fire"

SongLou fire is a traditional food with Xiajin characteristics, which is made of high-quality flour and an appropriate amount of soybean noodles as raw materials. Each fold is six layers, brushed with sesame oil, roasted by the pot and puffed into a lantern shape, crispy and delicious, each weighing only seven dollars. Therefore, it is also known as "lantern fire" and "kite fire". Boiled water is creamy and delicious, and easy to digest. If cut into thin strips and braised with lean meat or eggs, it will taste soft and loose and have a unique flavor.

Song Lou fire has been passed down for a long time, its whole process is handmade by handicraft masters, the method is exquisite, the taste is unique, unfortunately, many people are now "not cold" to it, resulting in fewer and fewer craftsmen now, facing the situation of being lost, sad and lamentable.

Dry steamed back to the pot meat, the classic in Sichuan cuisine, because of the cumbersome and complicated method, facing the loss of transmission, have you ever eaten

The rabbit loves craftsmen and admires those who have inherited them to the extreme. Hungry rabbit, I hope that one day, like Yuan Zhou, I can get a kitchen god system and make the lost recipes, so that more people in the world can taste Chinese cuisine and appreciate the style of China for five thousand years.

I am a hungry rabbit, like my food, my stories, can be collected, followed, and your support is my greatest motivation.

Sichuan cuisine Back to the pot of meat
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Next: The traditional back-to-pot meat is slightly improved, and the method is even simpler! If you say, there is a dish that can be called "the king of Sichuan cuisine" back to the pot meat itself is a home-cooked dish, which means that every household has to do it in Sichuan, in addition to the main ingredient of the pork, today I bought a piece of pork belly at home First prepare the material production steps: there are five points to pay attention to! Finally, I would like to ask you: Which kind of pot meat in your impression is the best to eat? Is it salt vegetables back to the pot meat, or slag sea pepper back to the pot?

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