dinner

Back-cooked meat The Story of a Kitchen Maid

Hi, Im a deer. Ive been very busy lately. Busy to the whole people burst open (Haha seems a little exaggerated) but I want to say the point is: no matter how busy you can not lose your stomach ah! Did you say yes? Cooking is a very stress-relieving thing for me ~watching the bought food turn into delicious little by little and eat it one mouthful at a time. The whole heart is at ease. (Im not exaggerating, you know, try it.) At school, when you are lazy to go out or catch up with your homework, you will order takeout in the dormitory. Usually its a kind of dish and a meal. Its simple and convenient, and it can be eaten satisfactorily. The most frequently ordered dish must be back-cooked meat! Until now, I think that one bite of rice and one bite of meat is the simplest enjoyment ~of course, the outside of the back pot meat really can not eat a few bites of meat, do it yourself to achieve such a simple and luxurious enjoyment! So, the kitchen maids family is born! In addition to making collections and some novel dishes, the next day the deer will teach you how to make some simple and practical home dishes. I hope you can find more everyday happiness in me too. ~As to whether it is authentic or not? Every family has its secret recipe. ~Actually, I dont care about it, just simple and delicious! Right?

Food Material List

  • 1 Streaky pork 300g
  • 2 Green garlic 2 roots
  • 3 Pixian bean paste, ginger, pepper and dried pepper

Operational steps

  • 1 Pour clear water into the pot, add 300g pork, 15 peppers, 4 slices of ginger, and pour in 10ml cooking wine.
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  • 2 Cook pork until it is 7 to 8 ripe (chopsticks penetrate but no blood seeps through it). Remove it and rinse it in cool water for a while (so that slices are neither hot nor easy to cut).
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  • 3 Cut pork into slices and garlic into oblique segments (cut pork too thick or too thin, too thick and tasteless, too thin and easy to fry. Just the right thickness, just like in the motion chart below!
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  • 4 Pour oil into the pan and stir in 15 peppers, 3 dried peppers and 4 slices of ginger.
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  • 5 Put in the slices and stir-fry until the edges are slightly rolled up. The fat of the fat will be stir-fried slowly. The middle will concave like a small bowl!
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  • 6 You can put the meat slices aside and put 1 spoonful of Pixian bean paste. At this time, tilt the pan so that the oil of the meat slices can be soaked in the soybean paste, so that you can fry the fragrant and bright red oil!
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  • 7 Pour in 5 ml of sauce and stir well.
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  • 8 Add garlic, add 3G sugar, stir-fry well. (Sugar is used for freshness, so be sure to put it in.)
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  • 9 Sneak a bite and you can cook the meat back. (When I was a kid, my mother would steal a bit to eat for me first.)
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  • 10 Its a perfect match for white rice! Have a bite?
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