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?
author：Sichuan cuisine wheat master
Hello everyone, I'm Sichuan cuisine master Mai! A professional chef with almost 20 years of experience. I have written a lot of food dry goods articles, hoping to bring you some cooking help!
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Then it must be "back to the pot meat"!
The predecessor of Hui pot meat can be traced back to the Northern Song Dynasty, which was called "fried meat" in ancient times.
During the Ming and Qing dynasties, the introduction of chili peppers made the meat of the hui pot basically fixed
The current life of douban has further improved the quality of the back pot meat
Up to now, hui pot meat has become the most classic Sichuan dish!
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?
Therefore, its practice is changeable, and the materials and spices can change according to the conditions
There is no fixed routine, only flexible collocation
Put simply: do whatever you like!
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?
Dried radish back into the pot meat
The accessories are even more varied: potatoes, cabbage, cowpeas, peppers, peppers, salted vegetables, dried beans, bamboo shoots, sour cowpeas and so on
As long as it can be fried, we can basically add it!
The pork used for the pot meat is mainly pork belly and two-knife meat
The method of stir-frying is also different
But: sautéing the meat is the most basic point
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?
Compared to the tradition, the family returns the pot meat slightly differently
Of course, this practice is also suitable for all kinds of restaurants, the method is simpler, the cooking difficulty is lower!
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?
Ingredients: pork belly
Accessories 1: ginger slices, green onions
Accessories 2: green pepper, red pepper, garlic seedlings, garlic
Seasoning 1: 10 dried peppercorns, 3 dried chili peppers, about 20ml of cooking wine
Seasoning 2: 10 grams of bean paste, 5 grams of sweet noodle sauce, 5ml of light soy sauce, 5ml of cooking wine, 3 grams of chicken essence, 10 grams of lao dry mother tempeh
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?
Step 1: Burn the pig skin!
Pork skin can effectively reduce the fishy taste after burning, and it is easier to cook.
Step 2: Cook the pork
Add water to the pot, submerge the pork, add 10 or so dried peppercorns, 3-5 dried peppers, about 20ml of cooking wine, sliced ginger, 1-2 green onions, open the lid after high heat, turn off the low heat and slowly soak.
Cooking time is about 30-45 minutes, with chopsticks inserted in the pig skin can be easily inserted to turn off the heat, turn off the heat and then soak for about 15 minutes The effect is better, can make the pig skin softer.
Turn off the heat for 15 minutes and then remove the pork and let cool
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?
Step 3: Cut and match
Pork cut into 5-7 cm long rectangular pieces about 2 mm thick, which is simply the thickness of a coin of 1-2 yuan
Cut the pepper into chunks about 2 cm in size and cut the garlic seedlings into sections
The garlic seedlings are patted and cut diagonally and stored separately from the leaves
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?
Step 4: Mix the sweet noodle sauce [cooked hands can omit this step]
1 spoonful of sweet noodle sauce, 2 spoons of cooking wine, 1 spoonful of soy sauce, mix together and stir well
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?
Step 5: Stir-fry [all data for the family stove]
(1) : Heat the pot, then add a little oil to the pot and turn off the heat!
(2) : After the pork is cooked, sauté until the pork is slightly curled and slightly yellowed.
ps: pork belly can be continuously sautéed, two knives here should be based on medium-low heat, and the time is shorter! Avoid sautéing lean meats to dry! Although the sweet noodle sauce that is later can make the meat slightly moist, it will lose the taste of the pork itself.
(3) : After the bean paste is cooked, it must be stir-fried! Sauté the bean paste until it is completely sanded and add the mixed sweet noodle sauce and stir-fry slightly!
(4) : Stir-fry the sweet noodle sauce for about 10 seconds, then add the chili pieces, and sauté until the chili peppers are ripe for about 2 minutes.
(5) : After the pepper 8 is ripe, remove the garlic seedling stalk and fry again for about 1 minute.
(6) : Add a little chicken essence, a spoonful of old dry mother flavor tempeh, and add garlic seedlings,
(7) : Stir-fry over high heat for about 30 seconds, then stir-fry.
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?
Step 6: Wipe the plate clean and serve.
At this point, this traditional home-cooked dish is finished.
1: Pork skin must be burned! Burned pork skin is effective in removing fishiness and tastes better.
2: When cooking meat, take the bloodless water in the meat as the node, and then turn off the heat and soak it for 10 minutes, which can make the pork skin soften and the taste will be better.
3: The general sweet noodle sauce is dry, so we need to use cooking wine and soy sauce to dissolve it, so that it can make its taste better integrated into the dish.
4: If you have tempeh at home, add it when you sauté the meat, and don't add the old dry mother in the back. But I personally prefer the old dry mother, so: still that sentence, you can do it how you like!
5: In order to avoid sticking to the pan, the method of freshly cooked meat is slightly different from the meat that comes out of the refrigerator
Before the pork is cooked, the pot must be heated! Add a little oil after the pan.
(1): Freshly cooked meat: blanch the pot, add oil and heat it! Then slice the meat down the pan! Heat the pan with hot oil
(2): Frozen meat: After boiling the pan, add cold oil! Slices of meat go straight to the pan! Heat the pan with warm oil
The above is my personal experience at work, just for your reference!
If you have a non-stick pan, then you can directly cold the pan under the pan, do not consider these.
6: Favorite, like, forward, follow, comment, choose one of the five! Choose one!
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?
