Returning to the pot of meat in China's eight cuisines of Sichuan cuisine in a traditional dish of cooking pork, the western region of Sichuan is also known as simmering pot of meat. It is made in every household in Sichuan. Back to the pot meat is characterized by a unique taste, red color, fat but not greasy. The so-called back to the pot, is the meaning of cooking again. This time of the garlic shoots is the most delicious, tender and fragrant, unlike the foreign garlic shoots, which are just in vain, there is no garlic shoots itself flavor. Garlic is rich in vitamin C and protein, carotene, thiamin, riboflavin and other nutrients.

Blanched pork and sliced (blanched ginger, star anise), garlic cloves broken into small sections blanched (blanched into a small amount of blending oil and salt, to ensure that the color green, increase the bottom of the flavor), ginger cut into julienne strips, dry red pepper cut into sections; materials: pork thigh 500 grams / ginger 1 / garlic 2 cloves / green garlic cloves 4 / Yongchuan tempeh 1 tablespoon / onion 3 / canola oil / 2 teaspoons of wine / Pixian bean paste 1 tablespoon 1/2 tablespoon / 10 peppercorns / 1 teaspoon of chicken powder / 1/2 tablespoon of soy sauce; pork thigh meat (we call it "sitting pier meat") or pork about 250 grams, a small handful of garlic seedlings, Pixian bean paste, black beans, cooking wine, soy sauce, peppercorns, salt, green onions, ginger, garlic, and other appropriate amount.

The pan sizzling well under the meat fried to the lamp lamp nest, under the ginger, garlic, PI County bean paste, black beans with incense, under the sweet noodle sauce, chicken essence, soy sauce, sugar stir-fry a few times, into the garlic cloves, green and red pepper slices fried off the plate is complete. frying pan sizzling after mixing oil hot, under the meat stir-fried to curl up to the "lamp lamp nest" when cooking wine, under the ginger stir-fried incense, under the bean stir-fried color, renewed under the sweet sauce, monosodium glutamate, sugar stir-fried evenly, put the garlic fry stir-fried until it breaks off the raw pot is complete.

First of all, buy a piece of two cuts of meat, some also like to use pork, depending on their own preferences. Meat first wash cold water in a pot, add onions and ginger cooking wine together for 20 to 30 minutes, you can use chopsticks to see if it is cooking well. Fish it out and cut it into small pieces. Pan oil put meat, stir-fry until the meat curled up, add chopped fine Pixian soybean black tempeh dry chili pepper segment pepper powder white wine a little fishy aroma. Stir fry until the color is red.