Chongqing cuisine of the "salt vegetables home cooking meat", deep in the memory of the flavor you deserve to try

Stove smoking soft green smoke, the stove in the heart of the firewood burned very strong, shine hole of the firewood puffing, garlic seedlings and salt vegetables in the pot stir-frying, the flavor of the meat back to the pot in the hands of the mother wafting;

You Hiding behind the door, your little eyes gazed at the white pork on the chopping board, flickering with soft light and temptation, and drooling at the corners of your mouth.

Main ingredient: two cuts of meat (one catty), salt cabbage (4 two), garlic cloves (2 two)

Seasoning: bean paste, salt, monosodium glutamate (MSG), chicken broth, soy sauce

Steps:

1. Wash the two cuts of meat that you have bought (you can generally buy meat in the market when you can let the butcher use the fire to burn the skin of the meat, so that it cooks out of the skin of the meat is more flavorful and easier to cook), and then Pot onion, ginger and a little wine, under the meat to cook until the meat can use chopsticks to pass through from the lean meat can be;

2. Salt vegetables to go with water to wash, and then the head of the vegetable cut into granules (slightly larger), salt cabbage leaves cut into small segments, garlic cloves cut diagonal knife 3 cm long section of the plate standby; and then cook the meat slices of meat standby;

3. Hot pan, pour a little cooking oil

That's it?