The practice of returning to the pot Returning to the pot is a classic dish with a strong Sichuan flavor, which is deeply loved by people for its bright red color, soft taste, spicy and fragrant taste. If you want to make delicious back-to-the-pot meat, you need not only to master certain cooking skills, but also to have an in-depth understanding of the selection and handling of ingredients. Below, I will give you a detailed description of how to make a delicious dish of back-to-the-pot meat.
First of all, we want to choose fresh pork belly as the main ingredient. The pork belly is fat and lean, and the meat is tender and tender, making it the best choice for making back to the pot meat. When buying pork belly, pay attention to choosing pieces of meat with a certain amount of fat on the surface, ruddy in color, and firm in texture. After cleaning the pork belly, put it in a pot and add water to cook until it is seven or eight ripe, then remove it to cool, and cut it into thin slices for later use.
Next, we need to prepare some excipients. The auxiliary ingredients of the back pot meat include green and red peppers, green onions, ginger and garlic, bean paste, Sichuan peppercorns, etc. Cut the green and red peppers into small pieces, and mince the green onions, ginger and garlic for later use. Bean paste is an important seasoning for back to the pot, which can add a rich sauce flavor to dishes. Sichuan pepper can enhance the spicy taste of the dish and increase people's appetite.
In the cooking process, mastery of the heat is crucial. We need to heat the pot first, then pour in an appropriate amount of cooking oil, and then add Sichuan peppercorns to stir-fry until the oil temperature rises. Next, the sliced pork belly is placed in a pan and sautéed until it changes color, a process that requires patience to ensure that the meat is slightly yellowed and the fat is forced out.
Then, put the chopped green onion, ginger, garlic and bean paste in the pot and stir-fry with the pork belly to mix well. The addition of bean paste will give the dish a bright red color and add a rich sauce aroma. At this time, you can add some cooking wine in an appropriate amount to remove the smell and increase the flavor.
Next, put the green and red pepper cubes in the pan and stir-fry well with the pork belly. The addition of green and red peppers not only adds color to the dish, but also makes the taste more varied. In the process of stir-frying, you can add an appropriate amount of salt, sugar, chicken essence and other seasonings according to your personal taste.
Finally, when all the ingredients are well blended and the flavor is rich, it is ready to be served. A delicious dish of back to the pot is ready.