Garlic back to the pot meat is the Sichuan people to play the teeth of the family dish, festivals on the table certainly can not do without this family dish, Sichuan people on the garlic back to the pot meat of the love needless to say, this is from the large and small Sichuan restaurant recipes can be illustrated! How about a bowl of homemade pork in a hot pot to help you appreciate the warmth and flavor of home? Let's add a bowl of rice and have some home-cooked pork! strong>
1. Heat a clean pan, hold the lean pork part with your hand so that the pork skin sticks to the bottom of the pan, remove it when the skin is golden brown, and scrape it clean under water.
2. Take a clean pot, fill it with water about enough to cover the meat, add ginger, garlic, scallions, and peppercorns, and bring to a boil and simmer to bring out the flavor.
3. Cook the pork in the pot until chopsticks can penetrate it, then remove it from the pot and place it immediately in the freezer for 3 to 5 minutes.
4. Cut the ginger and garlic into froth; cut the green garlic cloves into small horse-ear-shaped pieces; and chop the bean curd and edamame finely.
5. Take the pork out of the freezer and slice it thinly while it is cold on the outside and hot on the inside.
6. Add oil to the frying pan, add the sliced pork to the pan, add the bean curd and tempeh foam, and yellow wine and stir-fry over medium heat until the pork is rolled into a nest.
7. Push the meat to the edge of the pan, put ginger and garlic stir-fry aroma; into the sweet noodle sauce, soy sauce, chicken powder stir-fry until evenly flavored, depending on the situation to see whether to adjust to the salt; into the green garlic segments, stir-fry until broken can be.
8, super fragrant and super tasty garlic cloves back to the pot meat out of the plate ~
Small music meal tips:1. back to the pot must be boiling water, in order to seal the moisture inside, into the dish to eat up more moist some.
2. Before cooking, it is best to put ginger slices, garlic slices, scallions and pepper grains into the water to simmer out the flavor, and then put the meat into the cooking.
3. When frying, if you use canola oil, it will go better with the meat.
4. To make this dish, you need to use half-fat and half-lean pork, and fry the oil when stir-frying, and the excess oil can be taken out, so that the finished product is fragrant and not greasy.
5. Back to the pot of meat is a traditional Sichuan cuisine, home can make. It has a strong flavor and is a good dish for the next meal.