Returning to the pot of meat is a specialty of Sichuan and Chongqing regions, is a very representative of Sichuan cuisine, spicy and fragrant, under the rice a great, in Sichuan and Chongqing regions, back to the pot of meat is a favorite home cooking, on the table rate is very high.

We all know that people in Sichuan and Chongqing like to eat spicy, and Sichuan cuisine gives people the impact of spicy. Sichuan cuisine is more than spicy, spicy and fresh is his biggest feature, like back to the pot of meat, in addition to numb and spicy, eating is also particularly fresh, so it is down to dinner.

Recently, some tourists traveled to Chongqing, for a plate of back to the pot meat and the hotel owner appeared controversial, and also to the police.

Many foreign tourists, traveling to Chongqing, are not accustomed to eating local food, because the local food is mainly spicy.

While tourists asked for the meat back to the pot do not put chili, and also asked to use four seasonal beans instead of green peppers, this request makes the owner of the restaurant very difficult. The restaurant owner directly rejected this request of the customer and said that the return to the meat with green peppers is the lowest bottom line.

We all know, back to the pot meat is characterized by spicy and fresh, without the bean sauce will have no soul, if the green pepper are not added, then and ordinary fried meat and what is the difference?

Do back to pot meat, these 3 flavors are essential, less one is not authentic, spicy and fragrant, special rice. In addition to the bean paste, back to the meat should be added sweet noodle sauce and pepper, sweet noodle sauce can add some sweetness, rich dishes flavor level. Peppers are also very common in Sichuan cuisine, back to the pot meat with peppers, only more authentic.

Ingredients:

Five-flower meat 300g, 2 green peppers, 1 tablespoon of bean paste, 5 edamame beans, 2 slices of ginger, peppercorns more than 10 grains, 2 tablespoons of soy sauce, moderate amount of cooking wine, half a tablespoon of sweet noodle sauce, moderate amount of cooking oil.

Practice:

The first step, the first choice of pork, fat and lean in order to be used to do back to the meat, or think of sitting Dun meat can also be. The meat will be cleaned, the whole piece of pot, add ginger and cooking wine, large fire boil, cook for 20 minutes standby.

The second step, boiled pork out, and then rinse, and then sliced spare. Cut the peppers into chunks and set aside.

The third step is to start a pot of oil, put the sliced pork stir-fry, stir-fry for a few moments, stir-fry some of the fat, pour out the fat, reduce grease.

Step 4: Next, add bean paste, sweet noodle sauce, edamame, peppercorns and soy sauce and stir-fry.

Step 5, finally add green pepper and stir-fry together, stir-fry for a few moments and then you can get out of the pan.

Such a delicious authentic back to the pot of pork is ready, the so-called back to the pot, is pork first boiled, and then back to the pot of fried.

To make the pork, bean sauce, pepper and sweet noodle sauce are essential. Of course there is no sweet noodle sauce, and some practices add sugar, all to lend a little sweetness and enhance the flavor level.