Returning to the pot of meat is a common Sichuan cuisine, this dish is cheap, nutritious, and especially rice, is a let people think of the mouth will be drooling food dishes. Speaking of back to the pot of meat, many people say they do back to the pot of meat is particularly greasy, can not eat a few pieces of people feel greasy, this is how to do it? Today we'll share a recipe and tips for making a pot of pork so that it's not only not greasy, but also flavorful.

The first step: take a piece of pork, cut the pork into thin slices of the right size. The specific thickness is not required, according to personal taste can be. But do not cut too thick, too thick if the meat is not easy to fry.

The second step: start the pot, add a suitable amount of water in the pot, boil over high heat, and then add the cut pork to the pot, blanch until half-cooked and then removed, and set aside to cool.

Tips: the so-called back to the meat means to fry again, so back to the meat practice have to blanch the meat this step. After blanching and then added to the pot to stir-fry again, so that it can be called back to the pot meat. Of course, blanching also has many functions, such as removing the blood in the pork, but also remove the grease of the pork, making the fried pork more delicious.

The third step: while the blanching time will be prepared seasoning, including chopped green onion, salt, chicken essence, bean paste, soy sauce, sugar. In addition, the side dishes will also be ready, take a few green and red chili peppers, wash and remove the tips and seeds, cut into diamond-shaped slices. In addition, take the appropriate amount of garlic cloves, wash and cut into the appropriate size of the segment.

Step 4: Re-heat the pot, add the blanched pork directly into the pot, and dry stir-fry the pork until the oil is released and the meat is charred brown. Attention, this step is very important, we fried back to the pot meat, remember not to add cooking oil, because the five-flower meat itself has oil, if you add cooking oil, then fried back to the pot meat will be particularly greasy, eating is very greasy people. Add less cooking oil this kind of seasoning, make out of the back to the pot meat can also be nourishing and flavorful.

Step 5: Stir fry the meat flavor after adding the bean paste fried red oil, then add the chopped green onions, green and red chili peppers, as well as garlic, continue to stir fry for a few moments after adding sugar, soy sauce and other seasonings, stir fry evenly after adding an appropriate amount of salt and chicken seasoning, a delicious delicious back to the meat on the pot is done.

Lastly, we summarize the key points of doing back to the pot of meat, do back to the pot of meat, we must remember not to add a seasoning, this seasoning is cooking oil. If you add cooking oil when frying the huikang meat, then the fried huikang meat will be particularly oily and greasy, and it will be very greasy to eat. Because the pork itself contains fat, in the process of frying the fat out, even without adding cooking oil, fried back to the pot meat is still nourishing and flavorful.