Old-fashioned back to the pot meat practice is as follows:

Materials preparation: pork, ginger, Huadiao wine, salt, dried peppercorns, green garlic seedlings, bean paste, sugar, chicken essence, soy sauce and so on.

1, add water to the pot, the pork cold water in the pot, in the pot into the ginger and Huadiao wine to fishy aroma, and then add a little salt into the bottom flavor, add a few dried peppercorns, open the fire boil.

2, prepare a handful of green garlic seedlings clean, and then cut in half, and then diagonally cut into sections. Prepare a little ginger sliced.

3, the pot boiled after the lid, turn to medium-low heat stew thirty minutes, cook the meat cooked through.

4, cook the meat cooked, take out the meat, let it cool, cut the meat into thin slices.

5, next to the pot to heat, add cold oil, the oil is hot, add a little ginger, cut the meat into the pot to stir-fry a little.

6, fry the fat oil, add a spoonful of bean paste, the bean paste fried red oil, the meat slices fried to the top color.

7, pour into the cut green garlic seedlings together stir fry a little, the garlic seedlings fried, add a small amount of salt, chicken essence, sugar, out of the pan from the side of the pan before dripping a little soy sauce, and then turn on the fire again stir fry evenly can be.