The dried meat back to the hotel in fact do not do much, I personally have done chef, Sichuan cuisine, there is no dried meat back to the dish, strictly speaking, dried meat back to the jianghu dishes, that is, does not belong to the authentic traditional eight dishes among the things, but the modern development of the dish, the previous trip to Chongqing Shapingba, noon in the side of a restaurant to point out the dish, back to the meat fried fat and not greasy, dried beans are also very chewy, fragrant and not firewood, because I used to do the cook well, this is very sensitive to the dish, I eat a lot of food. and not greasy, dried beans are also very chewy, fragrant and not firewood, because I used to do the chef's well, this is very sensitive to eat to know how to do, put what seasoning, the heart of the door clear, and then go home to do it yourself, and the hotel to do not much difference.

Summarized, cooking dried meat back to the pot fat and not greasy skills have three points:One, back to the pot of meat must be in the pot to stir-fry out the excess fat. Second, the dried spices need to be in the pot after the fat stir fry flavor. Third, you must use soy sauce to add flavor and color.

Main ingredient: 250 grams of pork, 250 grams of dried marinated tofu, 3 green chili peppers, 3 red chili peppers, 1 onion.

(Remarks): The portion of pork and dried fragrant bean curd here is 250 grams, that is, half a catty, is an approximate dosage, more or less randomly, no need to be too deliberate.

Boiled pork Accessories: 20 grams of green onions, 10 grams of ginger, 50 grams of cooking wine.

Accessories: 20 grams of dark soy sauce, 5 grams of oil consumption, 50 grams of bean paste, 10 grams of dried red pepper, 5 grams of pepper, 5 grams of chicken essence, 3 grams of sesame sesame oil.

(Remarks): the amount of soy sauce 20 grams of dark soy sauce, that is, your home soup spoon, the amount of two spoons, 50 grams of bean paste is one or two, probably half a tablespoon of stir-fried vegetables. Because the soy sauce and bean paste are salty, so do not add additional salt.

Operating steps:

One: add water to the pot, put the pork into the pot, add green onions, ginger, cooking wine, cover the pot with a lid, cook on high heat until the water in the pot comes to a boil, and then turn to low heat, slow cook for half an hour, until the pork is cooked through.

Two: After the pork is cooked, slice it. Then put a small amount of cooking oil in the pot, then cut into the meat, stir fry, here is very key, be sure to stir fry the fat of the meat, so that the meat to eat will not be fat.

Three: when the meat stir-fried flavor, a lot of grease was fried out, we can put: 50 grams of bean paste, dry red pepper 10 grams, pepper 5 grams, into the pan fried flavor.

four: this time is very critical, you need to stir fry for a while, the peppers and bean paste stir fry, stir fry on high heat for about 3 minutes.

Fifth: then under the cut marinated dried tofu, 20 grams of soy sauce, soy sauce, 5 grams of oil, quickly turn :3 minutes.

Points: because the soy sauce and oil into the pot, easy to appear sticky phenomenon, so you need to keep stirring quickly.

Six: Then add: green chili, red chili, onion. Stir-fry quickly until raw.

Seven: the last into the chicken, sesame oil, stir-fry evenly, turn off the fire, start the pan on the plate.

Eight: a fat and not greasy dried meat on the production is complete, quickly pick up chopsticks to eat!

Cooking technical points:

The production of this dish, there are three technical points, the first is that the meat must be more stir-fried for a while, the fat inside the stir-fried out. The second technical point is that, after the soy sauce into the soy sauce, there will be a sticky situation, here must remember, the need for high-flame stir-fry, stir-fry quickly, dried beans fried incense color, hurry to enter the vegetables, stir-fry break can be, some of the partners, often here to grasp the fire is not good, resulting in the phenomenon of frying the pan.

The third technical point is that the meat should be cut a little thin, cut thick time and cost fire, half a day burst through.