Authentic Sichuan back to the pot meat practice is as follows:

Tools: kitchen knife, pot, plate.

Raw materials: skinned pork thigh or front folder meat, 500 grams of pork, garlic 60 grams, PI County 45 grams of bean paste (color black fermentation is authentic), soy sauce (can not be used, or 0.5 grams), sweet sauce (can not be used, can also be used in sugar seasoning), monosodium glutamate 0.5 grams.

1, pork scraped clean, put into the soup pot, can drown the meat of the water, add ginger and garlic slices, scallions and peppercorns to boil and simmer the flavor.

2, cook until just cooked, chopsticks can penetrate the skin, fish out, cut into thin slices of about 2-3 mm.

3. Wash the garlic cloves and cut into horse-ear shapes.

4, the meat boiled to the oil was "lamps nest" shape, meat thin when you can add a little vegetable oil, into the Pixian bean stir fry.

5, add sweet sauce, garlic, monosodium glutamate and sliced pork stir-fried until the garlic breaks, plate ready.