Introduction: back to the pot meat in many restaurants is a signature dish, for back to the pot meat production method is what kind? As well as in the production process need to pay attention to which aspects? The next and Xiaobian together to see it!

A, production method

First of all, we need to prepare the main ingredient pork leg, according to the different seasons of the choice of auxiliary materials are also different, there are green peppers, garlic moss, bean paste, soy sauce, sweet sauce, mixed oil and so on. First of all, the fat and lean pork shank scrape clean, into the soup pot to cook, fish out to cool and then cut the meat into five centimeters long, four centimeters wide, 0.2 cm thickness of thin slices of green peppers, garlic and so on cut into slices, and then Kuo placed on a high flame, into the lard burned to six mature into the meat stir-fried to the bubbling oil, waiting for the meat to present a nest Zhuang, into the bean sauce for coloring, into the sweet noodle sauce, stir-fried to the flavor, into the soy sauce! Soy sauce for then put into the auxiliary ingredients, for even mixing, this time you can get out of the pot.

Two, seasoning process

Put into a pot of cold water, cook until the meat nine minutes cooked, turn off the fire original soup soaked in the meat until cooled. The green and red pepper cut into diagonal pieces, until the meat cooled after fishing out slices, and then put into the frying pan, put a small amount of cooking oil, put into the cut pork, put the cut pork on one side, put a spoonful of soybean paste, fried red oil, put a spoonful of soy sauce, five spice powder a spoonful of fried rice, and then put half a spoonful of sugar seasoning, stir frying out of the aroma, put the green and red pepper into the stir-fry evenly, add chicken seasoning can be out of the pot.

Three, skills and methods

In the process of cooking meat to add seasoning, generally need to first put the lean meat into the pot to cook, lean meat process, many people may be directly into the meat to cook, this is not the right approach, you should be in the water inside to add some seasoning, which allows the meat to cook more flavorful, more delicious. After the meat is cooked, many people directly began to cut the meat, but this time the meat is hot and not good, slicing there is no need to rush to cut the meat can be put into the meat, cold water to soak a little, soak for a few tens of seconds or so, and then fish out the meat, which is presented on the surface of the meat is a cool state.