Hui Pot Pork is a classic dish with a strong Sichuan flavor, which is loved by diners for its spicy and attractive taste and endless aftertaste. This dish uses pork belly as the main ingredient, and after multiple processes such as boiling, stir-frying, and steaming, it presents the characteristics of bright red color and delicious taste.
The key to making back-to-the-pot meat is the treatment of the meat quality and the combination of seasonings. First, fresh pork belly is used, boiled and sliced to remove excess fat and fishy smell. Then, the slices of meat are steamed in a steamer to make the meat more tender and juicy. Then, heat the pan with cold oil, add minced garlic, minced ginger, dried chili peppers and other seasonings and stir-fry until fragrant, then add the meat slices and stir-fry evenly. Finally, add an appropriate amount of salt, soy sauce, cooking wine, sugar and other seasonings, stir-fry evenly and then get out of the pot.
The meat is not only spicy and attractive, but also rich in nutritional value. Pork belly is rich in nutrients such as protein and fat, which helps to provide energy and maintain body functions. Spicy spices can stimulate appetite and aid digestion. In addition, the dish is highly aesthetically pleasing, with a bright red color and an attractive aroma that whets the appetite.
In short, Hui Pot Pork is a delicious and nutritious classic Sichuan dish, whether it is used as a daily dish at home or a delicacy for entertaining guests, it can meet people's pursuit and enjoyment of food. Let's taste this spicy and tempting back-to-the-pot meat with an endless aftertaste!