Hui Pot Pork is a classic Sichuan dish that has won wide acclaim for its unique pot return technique and delicious taste. Below, I will introduce in detail how to make back to the pot and take you to appreciate the charm of this Sichuan delicacy.
First, prepare the ingredients you need. The main ingredients are pork belly, green pepper, garlic sprouts, bean paste, ginger, green onions, salt, cooking wine, light soy sauce, dark soy sauce, sugar, etc. Choose the fat and thin parts of the pork belly, so that the fried meat slices will be more delicious. Green peppers and garlic sprouts should be fresh, cut into shreds and set aside.
Next, cut the pork belly into thin slices and marinate it for a while with salt, cooking wine, and light soy sauce to absorb the flavor. At the same time, chop the bean paste and set aside. Slice the ginger and green onions and set aside.
Next, start stir-frying the pork belly. Pour an appropriate amount of cooking oil into a hot pan, wait for the oil temperature to rise, add the pork belly slices and stir-fry until it changes color. Then, add the bean paste and stir-fry the red oil, then add the ginger and green onion slices to continue to stir-fry until fragrant.
At this time, add shredded green pepper and garlic sprouts and continue to stir-fry to allow the vegetables to fully absorb the flavor of the seasoning. At the same time, add an appropriate amount of dark soy sauce to adjust the color, and then add sugar to enhance the freshness. Continue stir-frying until the vegetables are cooked through and the pork belly slices are fully flavored.
Finally, adjust the amount of salt to your taste, sprinkle with some chopped green onions or coriander as a garnish, and serve on a plate. At this time, the color of the meat is red and bright, and the aroma is overflowing, which makes people salivate.
When tasting the back pot meat, you can pair it with a bowl of rice or noodles, and pour the soup of the back pot meat on top to let the rice or noodles fully absorb the flavor of the soup. At the same time, it can be accompanied by a cold beer or drink to relieve the irritation caused by the spicy taste.
Local Food Recommendation Officer In short, although the preparation method of back-to-the-pot meat seems simple, it is actually very particular about the combination of heat and seasoning. Only with the right cooking skills and the ability to grasp the heat can you make excellent and fragrant back to the pot meat. Whether it is a family dinner or a business banquet, back to the pot meat is an indispensable delicacy.