Hui Pot Pork is a traditional Sichuan dish and a home-cooked dish. The meat is simple to make and has a unique taste, making it perfect as a side dish. In this article, we will introduce the home-cooked recipe of back to the pot meat and share some things to pay attention to during the preparation process.
Materials: 1Pork belly: 500 grams.
2.Green pepper: 1 pc.
3.Red pepper: 1 pc.
4.Green onions, ginger and garlic: to taste.
5.Cooking wine: to taste.
6.Light soy sauce: to taste.
7.Salt: to taste.
8.Sugar: to taste.
9.Chili oil: to taste.
10.Bean paste: to taste.
Steps:1Prepare the materials. Wash the pork belly and cut it into thin slices, wash the green and red peppers, remove the seeds and cut into shreds, and cut the green onions, ginger and garlic into minced pieces for later use.
2.Put the pork belly in a pot, add an appropriate amount of water and cooking wine, bring to a boil over high heat, then turn to low heat and cook for about 20 minutes to make the meat slightly cooked.
3.Remove the boiled pork belly, drain and cut into small pieces.
4.Pour an appropriate amount of oil into the pot, add the green onion, ginger and garlic and stir-fry until fragrant.
5.Add the bean paste and stir-fry the red oil.
6.Add the pork belly and stir-fry well.
7.Add the green and red peppers and continue to stir-fry well.
8.Add light soy sauce, salt and sugar and stir-fry well.
9.Finally, add an appropriate amount of chili oil and stir-fry evenly.
The following points need to be paid attention to during the production process:
1.When boiling pork belly, boil it in water and then turn to low heat and cook it for 20 minutes, so that the meat becomes slightly cooked and some of the greasy is removed.
2.When stir-frying the bean paste, stir-fry the red oil, which can increase the color and flavor of the meat.
3.When stir-frying the meat back to the pan, keep stir-frying so that each piece of meat can be evenly heated, and do not fry for too long, otherwise the meat will become too dry.
4.The amount of chili oil can be adjusted according to personal taste, and if you like to eat spicy, you can increase it in moderation.
In general, back to the pot meat is a simple and easy-to-learn home-cooked dish, and the production process is not complicated, as long as you pay attention to the above points, you can make a unique taste, fat but not greasy food.