Raw materials: pork hindquarters tip, green garlic

Accessories: bean paste, smoked edamame (the best choice of Sichuan Penshan Zhangji smoked edamame), onion, ginger, pepper, spices, cinnamon, yellow wine, boiling water under the meat, cook for about 20 minutes, in which to put onion, ginger, pepper, spices, cinnamon, yellow wine, skimming off the froth, to be chopsticks can be inserted into the meat, turn off the fire, soak for 5 minutes, and then out of the pot.

Start cooking the meat.

Pat the green garlic, cut diagonally, cut the meat into large thin slices, depending on your knife skills, the thinner the better.

Put a little oil in the pot, under the white meat, stir-fry, fat meat becomes curly, transparent, the meat shoveled to the side of the pot (this is a lazy person's approach! Oh! In fact, it should be the meat first shoveled out in the fried bean paste), under the bean paste, stirred out the red oil, under the edamame, ginger, green garlic, with fried. This dish fried without adding salt, because the bean paste is already salty enough.

Start frying.

Before the plate before the back to the meat and garlic slightly softened, dripping yellow wine, you can get out of the pot.

Practice two:

With: pork (fat: lean = 3:2, with skin), Pixian bean paste, cooking wine, peppercorns, etc.

Side dishes: garlic cloves / green peppercorns

1, will be boiled to eight mature meat

2, will be boiled slices of meat

3, burning oil

4, oil open, the next Pixian bean paste, stir fry on high heat To have the flavor overflow

5, cut the meat slices fried until the fat part of the small, rolled

6, under the vegetables, fried can be

Practice three

Main ingredients: pork (lean) 250 grams

Auxiliary: 45 grams of green pepper, 30 grams of green garlic

Seasoning: 20 grams of sweet noodle sauce, bean curd sauce 10 grams of sugar 10 grams of flavor 5 grams of vegetable oil 30 grams of each appropriate amount. p>5. frying pan into the oil, first pour down the meat slices stir-fried;

6. see the fat meat part of the contraction, and then into the green pepper stir-fried for a few times, the first to be served;

7. with the remaining oil in the pan, the sweet noodle sauce, spicy bean paste stir-fried, plus soup, sugar, monosodium glutamate uniform;

8. and then poured back to the meat slices, green pepper and stir-fried;

9. before the pot with the garlic and stir-fried, to be the flavor scattered

(You can also add some Lao Gan Ma as a supplementary material, the flavor is even more!)

The tradition of huokan pork--dry steamed huokan pork

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The most traditional and authentic huokan pork is not boiled in water, but steamed.

Dry steamed spicy back to pot meat

Main ingredient: pork

Supplement: white onion, boy ginger, dry sea pepper, salt, monosodium glutamate, mash, top quality red wine production method: the meat all over the body coated with mash, dipped in salt on the cage to steam, sliced for use. Open fire, under the oil a few money, into the pork, out of oil into a roll, put the dry sea pepper stir-fried to the boy ginger and scallion white, add salt monosodium glutamate, start the pot hook into a small amount of soybean oil, plate.

Get a piece of pork a piece of ginger a section of scallion a section of dry sea pepper together into the mouth, close your mouth, scallion aroma meat fresh from the nostrils slowly dialysis, drunkenness after the pork ginger crisp, with the dry chili pepper spicy, is absolutely endless flavor.

Four, the essentials

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1, choose the meat to be fine:

To the day of the slaughter of fresh pork, hind leg two knife, fat four lean six wide three fingers, too fat is greasy, too thin is scorched, too wide and too narrow are difficult to shape.

2, cooking meat to be flavored:

Clear water cooking meat, difficult to meat, therefore, after the water boiled, to be put into the ginger (with a knife to open), onion knots, garlic, peppercorns hanging soup, such as the soup gas aroma, and then put into the cleaned pork, six ripe to pick up and spare, can not be cooked too soft.

3, cut meat to be clever:

Many people wait for the meat is cold and then cut, fat and thin easy to break, hot and hot, it is difficult to knife evenly, know how to cook, put the meat in cold water to soak a dip, while the outside is cold and inside the heat of the knife, and now there is a refrigerator, you can just cook the meat into the freezer in the room for two or three minutes, which is better to cut.

4, the ingredients to be justified:

Bean curd must be authentic Pixian bean curd, chopped fine with a knife, sweet noodle sauce should be colorful and dark, sweet and pure, soy sauce to be thick can hang bottle wall.

5, frying to get the right fire:

Mastering the fire is the key back to the meat. With medium heat, under the meat, that is, under the chopped fine Pixian bean paste, mixed simmering and stir-frying, so that the unique color and flavor of the bean paste deep into the meat. Fire and oil temperature properly grasp the master, the meat can be simmered into a roll nest shape, commonly known as "lamp nest". When the meat into the nest, immediately into the sweet noodle sauce, soy sauce a little, but also appropriate to put a few drops of cooking wine, put a little chicken essence, to increase the flavor and freshness. Then, immediately add the ingredients, change to high heat, stir fry to cook can be up.

Five, notes

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Do back to the meat, the key in the fine two words, the more simple, the more attentive.

Hot pot of oil to forty percent of the temperature hot, you can put the meat frying. Cut meat, put a while, the meat will stick together, if you want to fry scattered, easy to make the fat and thin separation, if you let the meat to be adhering to the oil melted away, dispersed, and easy to cause under the scorched on the greasy, frying is not uniform, therefore, cooking meat soup to maintain a certain temperature, the meat into the pot before the use of a leaky scoop of the meat boiled in the soup, and then into the pot frying, so that the fat and thin, and the water on the meat, but also to keep the meat The tenderness and softness of the meat. Sichuan people back to the pot meat is also called boiling pot meat, cooking techniques, there is no "boiling" method, it is fried, popping, stirring, frying four methods into one, so that the cooking of the dish has a four method of getting the flavor characteristics.

Some people in the home chef, used to cold pot of oil, but also used to put raw oil directly after cooking, generally speaking, this is the taboo of cooking. Cold pot hot to strength, oil temperature is too high, raw oil boiled, soot is too heavy, choking into the dish, the defeat of the original flavor of the dish. Therefore, the pot should be hot, into the oil has been boiled, do back to the meat should also be put a little oil, preferably boiled vegetable oil, vegetable oil and meat lard fusion, more fried flavor. Should wait until the pot is hot, into the oil has been boiled, vegetable oil and meat in the lard fusion, more fried flavor, now the city people, has very little vegetable oil, Moreover, the market can rarely buy the texture of mellow vegetable oil, then you have to use the blended oil. Others are afraid that the oil is too heavy, simply do not put oil, cut pork directly into the pot frying, so that the oil is not heavy, but the meat is also dry and burnt, the entrance is difficult to slag, all the back to the pot of pork in the dry aroma of Xu Xu came to the soft. In fact, if you think the oil is too heavy, pour out some of it before you put down the ingredients and seasonings.

The authentic hui-pot meat, you should use the pesto seedlings as ingredients. In Sichuan, in the summer and fall, this kind of thin and long garlic seedlings on the market, people know, in the year, eat back to the pot meat is a good time to come. Some people use a very thick, long and broad leaves of garlic seedlings as ingredients, the Sichuan people call it is onion garlic seedlings, a pungent bad onion flavor, really bad back to the meat of the world's reputation.

Health tips

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This dish is a high-protein food, rich in nutrients, but at the same time the calorie content is also high, you should pay attention to the proper portion.

The pork fat used in the retort is high, and the sweet noodle sauce and bean paste both contain sodium, so it is not advisable for people with high blood pressure to eat more.

Recipe Nutrition

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Pork (lean): pork is rich in high-quality protein and essential fatty acids, and to provide hemoglobin (organic iron) and promote the absorption of iron cysteine, can improve the iron-deficiency anemia; has a tonic kidney, nourishing blood, nourishing Yin and dry effect; pork lean relative to other parts of the pork, which is rich in high-quality protein, fat, Cholesterol is less, the general population can be consumed in moderation.

Pepper: Pepper fruit contains extremely rich in nutrients, vitamin C content than eggplant, tomatoes are high, which is fragrant and spicy capsaicin, can enhance appetite, help digestion, contains antioxidant vitamins and trace elements, can enhance people's physical strength, alleviate fatigue due to the pressure of work and life. It is also rich in vitamin K, which can prevent scurvy, bleeding gums, anemia, and fragile blood vessels have an auxiliary therapeutic effect. Its unique flavor and the capsaicin contained therein have the effect of stimulating the secretion of saliva and gastric juice, can enhance appetite, help digestion, promote intestinal peristalsis, prevent constipation.

Green garlic: green garlic contains protein, carotene, vitamin B1, B2 and other nutrients. Its spicy flavor comes mainly from the chorine it contains, this chorine has the role of waking up the spleen, eliminating food accumulation. There is also a good bactericidal, antibacterial effect, can effectively prevent influenza, enteritis and other diseases caused by environmental pollution. Green garlic for the cardiovascular and cerebrovascular protection, can prevent the formation of blood clots, but also protect the liver, inducing hepatocyte detoxification enzyme activity, can block the synthesis of nitrosamine carcinogens, on the prevention of cancer has a certain role.

Recipe Compatibility

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Pork (lean): pork should not be eaten with umeboshi, licorice, crucian carp, shrimp, pigeon, snail, almonds, donkey, lamb liver, parsley, turtle, rhododendron, buckwheat, quail meat, beef. After eating pork should not drink a lot of tea.

Milk and lean meat is not suitable for the same food, because milk contains a lot of calcium, while lean meat contains phosphorus, these two nutrients can not be absorbed at the same time, foreign medical circles called phosphorus and calcium phase. Calcium and phosphorus optimal ratio of 1:1 to 1:1.5, at this time to promote the absorption of each other.

Nutrients contained in the meat back to the pot

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Calories (734.10 kcal) - Protein (55.38 g) - Fat (46.02 g) - Carbohydrates (26.34 g) - Dietary fiber (2.14 g) - Vitamin A (207.75 mcg) - Carotene (586.00 mcg) - Thiamine (1.39 mg) - Riboflavin (0.32 mg) - Niacin (14.40 mg) - Vitamin C (37.20 mg) - Vitamin E (26.24 mg) - Calcium (65.30 mg) - Phosphorus (511.30 mg) - Sodium (1104.08 mg) - Magnesium (83.05 mg) - Iron (10.31 mg) - Zinc (8.19 mg) - Selenium (28.55 micrograms) - Copper (0.43 milligrams) - Manganese (0.48 milligrams) - Potassium (939.45 milligrams) - Iodine (4.32 micrograms) - Cholesterol (202.50 milligrams)

Method of making Vegetarian Huevos Rellenos

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Main Ingredients: Vegetarian Meat

Substantial Ingredients: Green Chili Peppers, Green Garlic, Edamame Beans, Bean Paste

Seasoning: salt, cooking oil, sweet flour sauce, chicken essence, sugar

Practice:

1, vegetarian meat can be used instead of soybean products, green and red chili peppers washed and cut into slices;

2, sit in a pot and ignite the fire and pour the oil, and when the oil is hot, put the vegetarian meat, add soybean paste, sweet flour sauce, edamame beans, green and red chili peppers, sugar stir fry, and then put in the chicken essence can be.