The method of returning to the pot meat is oily but not greasy, spicy and salty, and it really goes

Mondo Gastronomy Updated on 2024-02-01

Hi, I'm Brother Xiao Dong, the food consultant next to you, and I'm going to talk about the delicious and spicy food today. There is a saying in Sichuan: "If you don't eat back pot meat in Shu, you don't go to Sichuan", which is enough to see the important position of back pot meat in the local food culture.

Hui Pot Pork is a traditional Sichuan dish with a long history, and it was previously known as "fried pork" or "aftertaste pork". With the passage of time and the change of ingredients, especially the introduction of chili peppers and bean paste, this dish gradually evolved into the dish known today as Hui Pot Pork.

There are many kinds of modern back-to-the-pot meat, which can be divided into a variety of flavors according to different side dishes, such as Lianshan back-pot meat, dried cowpea back-pot meat, and red pepper back-pot meat.

Of course, if you want to do a good job of truly authentic back to the pot, you really need to put a lot of thought into it. Here's how I shared:

Pork belly with skin: 500 grams (of course, you can make more and put it in the refrigerator), green garlic: 2 stalks, 1 green and red pepper, ginger slices: appropriate amount, garlic: 3 cloves, bean paste: 1 spoon, light soy sauce, dark soy sauce, cooking wine, sugar, salt, chicken essence: appropriate amount.

Wash the pork belly and cut it into thin slices. Add water to the pot, put ginger slices and cooking wine, blanch the pork belly slices, remove the blood foam, remove the drained water and set aside. Remember that the doneness of the meat depends on personal preference, and generally speaking, the meat should be sautéed until charred on the outside and tender on the inside, and the pork turns golden brown with a doneness between 7 and 9 mediums. If you like to eat a more raw taste, you can fry until medium rare. Wash the green garlic and cut into sections. Remove the seeds from the green and red peppers and cut into small pieces. Slice the garlic. Heat the pan with cold oil, add the pork belly slices, fry over low heat until both sides are slightly yellow, remove and set aside. Leave the bottom oil in the pot, add the bean paste and garlic slices and stir-fry until fragrant, then add the green and red pepper segments and stir-fry evenly. Then pour in the pork belly slices, add light soy sauce, dark soy sauce, sugar, salt, and chicken essence to taste, and stir-fry quickly and evenly. Finally, add the green garlic and continue to stir-fry until the green garlic is broken. Choose fresh pork belly, which is layered, fat and lean, and has a more delicious taste. The pork belly should be cut into thin slices, so that the cooked meat will have more flavor. When blanching, add ginger slices and cooking wine to effectively remove the fishy smell. When frying the pork belly, it should be fried slowly over low heat, so as to ensure that the pork belly is crispy on the outside and tender on the inside. When stir-frying, the heat should be high, and stir-fry quickly to prevent the ingredients from frying. Bean paste is the key seasoning of the back pot meat, and its unique aroma and spicy flavor can enhance the taste of the whole dish. Light soy sauce and dark soy sauce are used for flavoring and coloring, while sugar is used to enhance freshness and neutralize spiciness. The amount of salt and chicken essence should be used in moderation, too much will mask the umami of the ingredients themselves. Fresh pork belly, green garlic and chili peppers are key to the texture and flavor of the meat. The ingredients are fresh, and the aroma and taste are even better. If the ingredients are not fresh, no amount of cooking skills can make up for them. Garnish with chopped green onions or coriander before serving to make the whole dish look more enticing. The side dishes can be chosen according to personal taste, such as green peppers, onions, etc. Through the above steps and cheats, I believe you will be able to cook authentic Sichuan cuisine back to the pot at home. Invite friends and family to taste your craft and let them appreciate the charm of this Sichuan classic! Okay, dear friends, do you think my authentic back pot meat is okay? If you have any good ideas, please leave a message in the comment area! In order to upgrade my table cooking skills, my biggest motivation is this!

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