Lao Ganma back to the pot meat practices are as follows

Materials

Pork, ginger, sharp pepper , star anise, soy sauce, sugar, Pixian Douban, onion, Lao Ganma sauce, garlic, salt, green garlic, cooking wine, chicken essence.

Practice

1, the pork whole piece of dry hot pot scalding skin to golden brown, do a pot of boiling water, put two slices of ginger, anise, will be scalding the skin of the pork in the boiling water to seven mature, with a chopstick can easily be pierced can be fished out and sliced for standby.

2, bell peppers, onions, green garlic cut and spare.

3, the pan into a little cooking oil, wet the bottom of the pan on the line, into the cut pork stir-fry, the base oil must be less, because the pork would have been out of the oil, the pork fat stir-fry out after the fish out of the standby.

4, the rest of the oil add Pixian bean, garlic, Lao Ganma sauce, soy sauce, cooking wine stir fry, then add the pork continue to stir fry, then add bell peppers, onions, green garlic continue to stir fry.

5, because Pixian bean, Lao Ganma, soy sauce with salt, so according to personal taste before adding a little salt, chicken essence and a little sugar seasoning can be out of the pot.