Twice-cooked pork dainty


Twice-cooked pork dainty

Back pot meat, also known as boiled pot meat, is the first dish of Sichuan folk snacks. Local residents can fry it. Every family can cook it, and it is salty, light and sweet, each has its own strengths. According to the research, the origin of Huiguo meat is related to ancestors offering sacrifices to ghosts and gods. In the emperors and large families, the sacrificial ghosts and gods must use three kinds of animals, such as cattle, sheep and pigs, while the ordinary civilian population can only buy a piece of "two knife" meat from the market. That is, half fat and skinned pig hind leg meat. Put it in the pot without adding seasoning and white water to seven or eight points. Li Cheng. This meat is cold, and then put into the pot to cook it will obviously change, very tasty, smart ancestors came up with the idea of using garlic seedlings or red pepper, big head shredded cabbage to fry it back in the pot - this is really a good way, fat pork cut into large and thin slices, in the red pot poured appropriate amount of Sichuan-specific rapeseed oil, add. A lump of lard is made into a mixture of oil and poured into the slices. The slices are stir-fried and then turned into half-rolled slices. They are slightly rolled around like lampshades. A moment later, they are served as bean paste, sweet paste, red soy sauce and garlic seedlings in Pixian County. After the oil is light, the pot rises. The fragrance of bright, oily slices of meat sandwiched between garlic seedlings, red pepper or shredded cabbage can be smelled by people all over the yard. Later, ghosts and gods did not need to be sacrificed any more, but the recipe of Huiguo meat was handed down and became the most popular and popular variety of Sichuan cuisine. The practices in Sichuan are roughly the same. But there are also slight differences, such as soybean sauce in Chengdus pot-back meat, but not in Chongqing (formerly Sichuan). Its not harmful and elegant to put it or not. Its fragrant and slightly spicy with sweetness. If its accompanied by fragrant rice, you can eat two or three bowls at one sitting.

Food Material List

  • 1 Streaky pork 300g
  • 2 green pepper 6
  • 3 Green garlic 4 roots
  • 4 Red pepper 2

Operational steps

  • 1 Rinse pork with skin, cook it in boiling water (about 20 minutes). In the process of cooking, other materials such as green, red pepper, garlic and ginger can be washed and cut into bowls for use.
    Twice-cooked pork
  • 2 Cut the boiled pork into thin slices. Heat the pot and let the cut pork go down. Stir-fry the water slowly.
    Twice-cooked pork
  • 3 Slowly fry the oil in the small fire until golden yellow. Save the excess oil for future frying. Stir-fry ginger, garlic and pepper, then add green pepper to continue stirring.
    Twice-cooked pork
  • 4 Add red pepper, then add bean paste, sauce, stir-fry evenly, then add garlic seedlings to stir-fry until broken, then add salt and chicken essence to season.
    Twice-cooked pork
  • 5 finished product
    Twice-cooked pork

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Healthcare food category

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