Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
Speaking of Sichuan cuisine, hui pot meat is a traditional dish that has to be mentioned, and its status in Sichuan cuisine is very important, and Sichuan cuisine often uses hui pot meat as the preferred dish. The words 'full of color and flavor' have been fully interpreted in the meat of the back pot, and because of this, the meat of the back pot is basically considered to be the first of Sichuan cuisine.
The so-called "back to the pot", is the meaning of "cooking again", the meat slices of the back pot meat must be boiled to the shape of a tea boat, Chengdu people say: "boil up the lamp nest", such meat slices can be regarded as qualified materials.
Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
It is said that Hui pot meat originated at the end of the Qing Dynasty, when it was accidentally invented by a Hanlin cooker surnamed Ling, "sacrificial meat". However, more reliable sources suggest that the history of back-to-pot meat may be much older. Its origins can be traced back to the Northern Song Dynasty, and it is impossible to verify when it was born, by whom it was planed, and when it became popular. By the Ming Dynasty, the hui pot meat had been basically fixed. The creation of the watercress sauce at the end of the Qing Dynasty greatly improved the taste and quality of the hui pot meat, making the hui pot meat become the master of Sichuan cuisine.
If it is not possible to determine whether the Song Dynasty popcorn meat and the Hui pot meat are the same; then the "oil fried pig" of the Ming Dynasty clearly presents the basic characteristics of the Hui pot meat. The Ming Dynasty Song Yi recorded in the ancient book "ZhuyuFang Miscellaneous Department": "Fry the pig in oil, take the cooked meat and finely cut it (sliced), pour it into hot oil and stir-fry the incense, pour it with less soy sauce and wine, add peppercorns and green onions, and it is advisable to fry it with raw bamboo shoots and white silk." ”
Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
Almost every family in Sichuan and Chongqing will make back pot meat, but the choice of side dishes is different, and the taste of each family is different. The more common side dishes of the back pot meat are garlic sprouts, green peppers, salt vegetables, lotus white, potatoes, carrots, etc., each of which has its own unique features. Among them, the garlic sprouts back to the pot meat is the most authentic and the most delicious.
In the 1986 issue of "Sichuan Cuisine Cooking Techniques", there is such a paragraph describing the method of making hui pot meat, which can be said to be the authentic original version of hui pot meat, which is also made of garlic seedlings here.
Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
Back to the pot of meat Flavor type: home-style taste Cooking Method: Boil, sauté Features: red and bright color, rich aroma, slightly spicy and sweet, fat but not greasy. "Choose a pork with thin skin and fat and lean skin", "Put salt first in the cooking to ensure that the dishes are dry and fragrant"
Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
But now that the quality of pork has improved, it is difficult to buy "thin-skinned" pork sitting buttocks. Thick-skinned pork sits on the buttocks and stir-fried out of the skin is too q-bomby, biting and constantly, which will seriously affect the taste of "fat but not greasy". Now most of them choose good pork belly instead, the only fly in the ointment is that the effect of the "lamp nest" of pork belly is not obvious. Garlic seedlings are preferably thick, too fine heat is difficult to grasp, can not ensure crisp and tender, but also can not be too coarse, too coarse appears stupid, not easy to ripe, affecting the appearance. Garlic seedlings should not be too much, half a pound of meat has two is enough.
Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
How the meat is cooked is the key to returning the meat to the pot. Cooking less slippery and difficult to cut, fat and greasy, cooking more everything is scattered, lean meat chai. Put a few peppercorns and ginger slices in the water, put the meat in cold water, bring to a boil and then froth for 10 minutes, turn off the heat, cover the pot and simmer for 15 minutes. Remove to cool, avoid rinsing in cold water. After cooling, cut into thick slices half a palm (thin slices according to ordinary people's knife method).
Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
Watercress sauce is best to use Pixian watercress, chopped into fine paste, otherwise there will be a lot of debris after the dish, affecting the taste.
Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
The original book described the use of sweet noodle sauce from Sichuan, which is the key to "sweetening" the pot meat. But now it is difficult to buy, almost all of them are replaced by white sugar.
Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
Slightly spicy and sweet, fat but not greasy, watercress salty, garlic seedlings fragrant, these ingredients will stimulate the meat aroma of pork all out, slices of meat through the intestines, lips and teeth alone.
Sichuan-Chongqing people love to talk about "Bashi", which is actually the meaning of ease and satisfaction. If after eating the pot meat, the diners can't help but shout "Bashid", it is definitely the best appreciation for this dish.
Back to the pot meat is always hard and woody? Use this method to make the meat back to the pot smooth and not greasy, 3 steps to get it done 1, pork belly boiled in cold water under the pot seven mature, sliced, garlic sprouts and red pepper, ginger slices for later. 2, hot pot, under a little oil, under the pork belly, a little salt sautéed rolled up, the meat to the side of the pot, down into the pepper and ginger slices slightly stir-fried, and then under the Pi County watercress sauce (you can first chop fine) stir-fry out the red oil. 3. Stir-fry the bean paste with the meat, color it and add sugar and soy sauce, then add the garlic sprouts and red peppers, stir-fry until it is broken.
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