Dinner - Back Pork

Published Feb 7, 2022 at 09:39am ET

Dinner - Back Pork

Sichuan family will cook pot meat, attractive color and taste is fat but not greasy. Back-pot meat is also one of my favorite home dishes, as long as the table is always unconscious to eat a lot of food. There are also many people in Sichuan who call it "boiling pot meat". In restaurants, they can always hear guests say, "The boss wants to boil pot meat."

Food Material List

1 Streaky pork 500g
2 green pepper 1

Operational steps

1 Chilled pork pan, add ginger, scallion, pepper, cooking wine and boil until boiling, skim off foam.
2 Continue to cook the pork until it is eight ripe, that is, chopsticks can be easily inserted into the pork and then salvaged out of the cold water.
3 Slice the pork until it is cool to room temperature.
4 Cut green pepper and onion.
5 Pixian bean paste chopped, beans chopped.
6 Heat oil in a hot pot, stir-fry pork till the slices are curled. Remove from the lamp pot and set aside.
7 Save the bottom oil into Pixian bean paste and stir-fry the red oil.
8 Add the fresh pork and stir-fry it with soybean sauce, sweet paste and sugar.
9 Mix in raw extract and cooking wine.
10 Add green pepper, stir-fry until broken and add onion slightly to stir-fry for a while.
11 Finished product drawings
12 Finished product drawings
13 Finished product drawings

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