500 grams of pork hind leg; 1 piece of ginger; 2 cloves of garlic; 4 green garlic cloves; 1 tablespoon of Yongchuan black beans; 3 pieces of green onion;

Canola oil in moderation; 2 teaspoons of yellow wine; Pixian County 1 tablespoon of bean curd 1/2 tablespoon; 10 peppercorns; 1 teaspoon of chicken powder; 1/2 tablespoon spoon of soy sauce;

Returning to the pot of meat is a traditional Szechuan dish that can be made in any home. It has a strong flavor and is a good dish to serve with rice. Choose a piece of fresh thigh meat from the market that is four times fat, six times lean, and three times wide, then boil and fry it, season it, and it will be delicious.

Practice and steps

1 will be a clean pot of hot, hold the lean meat part of the hand, so that the skin of the pig against the bottom of the pot, burned into the skin of the golden brown, remove, scrape clean underwater.

2Take 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.

3Put the pork into the pot and cook until chopsticks can penetrate, then remove from the pot and immediately place in the freezer for 3 to 5 minutes.

4Froth the ginger and garlic; cut the green garlic cloves into small, horse-ear-shaped pieces; and finely chop the bean curd and edamame.

5Remove the pork from the emergency freezer and slice it thinly while it's cold on the outside and hot on the inside.

6In a frying pan, add the oil, add the sliced pork to the pan, add the bean curd and tempeh foam, and the yellow wine and stir-fry over medium heat until the sliced pork rolls up into a nest shape.

7 Push the meat to the edge of the pan, add ginger and garlic and stir-fry; add sweet noodle sauce, soy sauce and chicken powder and stir-fry until evenly flavored, depending on whether to adjust the salt; add green garlic segments and stir-fry until broken.

8 Tips: 1, back to the pot must be boiling water in the pot, in order to seal the water inside, into the dish to eat more moist some. 2, before cooking, it is best to put ginger slices, garlic slices, scallion segments, pepper grains in the water simmering flavor, and then put the meat into the cooking. 3, frying, if the use of rapeseed oil, can be paired with the meat with a better effect. 4, can not buy the back of the leg meat, use the five-flat pork.

9Returned pork is a traditional Sichuan dish that can be made at home. It has a strong flavor and is a good dish for the next meal. Go to the market to choose a piece of fat four lean six wide three fingers of fresh hind leg meat, and then after boiling and frying, seasoning, delicious will become. We tend to blanch the meat on the bone, like cold water in the pot, which is conducive to the removal of blood. But do back to the meat is different, must be rolling water in the pot, in order to seal the water inside, into the dish to eat some more moist. Before cooking, it is best to put ginger slices, green garlic seedlings, pepper grains in the water to simmer the flavor, and then put the meat into the cooking. When frying, if you use canola oil, it will go better with the meat.

10 Chuan Dong people fried pork, used to cook pork with skin before the skin will be burned yellow with an open fire, or in a dry hot pot, and then scrape clean with water, in order to remove the odor on the skin very well.