Garlic back to the pot meat is the Sichuan people to play the teeth of the family dish, festivals on the table certainly can not do without this family dish, the Sichuan people on the garlic back to the pot meat of the love needless to say, this is from the large and small Sichuan restaurant recipes can be illustrated! A bowl of homemade pork in a pot can make you feel the warmth and flavor of home, homesick? Let's add a bowl of rice and have some home-cooked pork! >Heat a clean wok, hold the lean pork part with your hand so that the skin sticks to the bottom of the wok, remove it when the skin is golden brown and scrape it clean under water.

Take a clean pot and fill it with about enough water to cover the meat, add ginger, garlic, scallions, and peppercorns, and bring to a boil and simmer to bring out the flavor.

Put the pork into the pot and cook until chopsticks can penetrate, then remove from the pot and immediately place in the freezer for 3 to 5 minutes.

Froth the ginger and garlic; cut the green garlic cloves into small, horse-ear-shaped pieces; and finely chop the bean curd and edamame.

Remove the pork from the freezer and slice it thinly while it's cold on the outside and hot on the inside.

In a frying pan, add the oil, add the sliced pork to the pan, add the bean curd and tempeh foam, and the yellow wine and stir-fry over medium heat until the pork rolls up into a nest shape.

7, push the meat to the edge of the pan, put ginger and garlic stir-fry; into the sweet noodle sauce, soy sauce, chicken powder stir-fry until evenly flavored, depending on the situation to see whether to adjust the salt; into the green garlic segments, stir-fry until broken can be.

8, super fragrant and super delicious garlic fry back to pot meat out of the pot plate ~

Small music meal tips:

Back to the pot must be boiling water in the pot, in order to seal the inside of the water, into the dish to eat up more moist some.

Before cooking, it is best to put ginger slices, garlic slices, scallion segments, and pepper grains into the water to simmer out the flavor, and then put the meat in to cook.

When stir-frying, if you use canola oil, it will go better with the meat.

To make this dish, you should use half-fat and half-lean pork, and fry the oil when stir-frying, and the excess oil can be taken out, so that the finished product is fragrant but not greasy.

Back to the pot meat is a traditional Sichuan dish, home can make. It has a strong flavor and is a good dish for the next meal.