What is the most common dish in Sichuan cuisine? Famous Mapo tofu, fish-flavored pork shreds, boiled fish... These are not, but to mention the "back-to-the-pot meat". Huiguo meat is a traditional dish of Sichuan folk. It can be said that it is the first home Sichuan food that can not be shaken in the mind of Sichuan people. Its position as the eldest comes from easy learning and easy cooking. Every household in Sichuan can cook pot meat. As the saying goes, "If you dont eat pot meat in Sichuan, you dont go to Sichuan". "Back-to-the-pot meat" as its name implies, meat should be cooked first, then fried slices, that is, "back-to-pot" meaning. It is characterized by unique taste, bright red color, fat but not greasy. Back-cooked meat has always been considered the first of Sichuan cuisine, the incarnation of Sichuan cuisine, even Sichuan cuisine grading often uses back-cooked meat as the preferred dish. Although there are all kinds of new Sichuan cuisine, the status of "back-pot meat" has always been unshakable in my heart. This is the first Sichuan cuisine I have learned. I am very impressed. Today, I found a piece of pork with red pepper and green garlic in my house, together with the soul of Sichuan cuisine, Pixian bean paste, which is used to make "back-to-the-pot pork" to relieve the temper. Would it be more perfect if we had another bowl of rice? Lets hurry up and cook.
Food Material List
- 1 Streaky pork 300g
- 2 Red pepper 2
Operational steps
- 1 Put the pork in a cold pot, add a few pieces of ginger, and cook together.
- 2 When boiled with chopsticks, it is easy to insert, which means that the meat is cooked, turned off the fire and fished out.
- 3 Prepare other raw materials, cut pork into thin slices after cold.
- 4 Heat the pan, add some oil, add ginger slices and garlic slices and stir-fry.
- 5 After fragrance, add Pixian bean paste and stir-fry together.
- 6 Stir-fry two times, then add sliced pork and stir until the pork surface is covered with bean paste and slightly oiled.
- 7 Add chili pepper and garlic white and stir-fry them for a few times.
- 8 Add garlic leaves and stir well.
- 9 The pot is discharged and the plate is loaded.
Tips
1. Choose the raw materials first, and the pork should be fat and lean, so it tastes good. (The pork is bought in advance, and was intended to be cooked in red, so the pieces are smaller. This dish can cut the pork into large pieces.)
2. Pre-cook pork in advance, put it in a cold water pot, and add a few pieces of ginger together. Boil for 10 minutes, try chopsticks if it is easy to insert, it means the meat is cooked;
3. Remove the meat, drain and cool, then cut it, so it is not fragile; boiled soup should not be wasted, use this soup or wonton below is very good;
4. When stir-fried pork, ginger slices and garlic slices are first fragrant and then put into the bean paste. Stir-fry, then add pork stir-fry, when it is slightly oily (such pork will not be greasy), add red pepper and garlic to stir-fry together, and finally add garlic stir-fry evenly before the pot.
5. Pay attention to the order of dishes, the garlic and white that is not easy to cook should be put with red pepper first, and the garlic leaves are easy to cook, add before the pot; do not need to add salt, because the salt taste of the bean paste has been heavier; if you think the salt taste is too heavy, you can add a little sugar.
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