Speaking of the most famous Sichuan cuisine, everyone on the earth knows that it is "back to the pot meat". Speaking of back to the pot meat, we also know that it is fried with garlic sprouts and pork belly (or pork leg meat), and the taste is divided into two kinds: spicy and non-spicy. As everyone knows, in Chongqing, there are also multiple versions of the pot meat, in addition to the "garlic seedling back to the pot meat", that is, "old salt dish back to the pot meat".
Video loading...
If the homemade salt dish of the farmhouse is used as an ingredient for the back pot meat, in addition to having the characteristics of the general back pot meat, there is also a special aroma of salt dish, which is particularly popular when people advocate returning to nature and chasing farm style dishes.
Speaking of salt vegetables back to the pot meat, I have to mention our Chongqing salt dishes, generally with lotus white or large leaf greens with salt pickled and dried, when eating with water soaked in chopped, can be used to fry back the pot meat or steamed salty roast white, the taste is really not put, the next rice is a level of great Oh!
In the streets and alleys of Chongqing, whether it is a high-grade restaurant or an economic restaurant frequented by ordinary people, you can eat hui pot meat. In people's homes, this dish is cooked everywhere, but the taste of each dish is different, because each plate of pot meat represents a different taste of home.
Now it's time to show off the real technology!
Step 1:
Cut the garlic seedlings and green and red bell pepper into sections.
Step 2:
Crush the garlic and finely.
Step 3:
Pork belly cooked for 3 minutes cooked and cut into thin slices.
Step 4:
Add vegetable oil, sliced meat, watercress, chili noodles, soy sauce, green and red bell pepper, old salt vegetables, garlic sprouts, salt and sugar to the pan in order.
Step 5:
Stir-fry until flavored, stir-fry and serve.
【Health Tips】
Pork is suitable for people with insufficient yin deficiency, dizziness, anemia, dry cough and no sputum in the elderly, and malnutrition; for people with heavy damp heat, wet phlegm, thick tongue, avoid eating pork. Patients with diabetes and hypertension should eat with caution.
Note: This article and video are original adaptations of Tonight's Eat Whatzi, unauthorized reproduction is prohibited