Returning to the pot to do this, the color is red and bright, fragrant but not greasy, salty, fresh and slightly spicy, and you can't forget it after eating it once

Huiguo meat is a very famous Sichuan dish, the flavor characteristics of this dish are: the meat slices are dry and fragrant, fat but not greasy, salty, fresh and slightly spicy, and it is very delicious with wine and rice.

【Detailed method of returning to the pot meat】

Ingredients: pork belly with skin, garlic sprouts, salt, monosodium glutamate, tempeh, sugar, bean paste, light soy sauce, dark soy sauce, oyster sauce, pepper, cooking oil, green onion, ginger, garlic.

【Detailed Cooking Steps】

The first step is to make back to the pot meat, first of all, we have to choose the fat and thin pork belly, only high-quality pork belly will be fragrant but not greasy. Wash the fresh pork belly with water and set aside.

The second step is to prepare an appropriate amount of green onions, ginger and garlic, and cut chopped green onions, ginger slices, and garlic slices for later use. Pour an appropriate amount of water into the pot, put the washed pork belly under cold water into the pot, add a little green onion, ginger slices, pour in a little cooking wine and boil the pot over high heat, skim off the foam with a spoon after boiling, cover the pot and turn to low heat and cook for 30 minutes.

In the third step, the pork belly is boiled until it can be easily inserted with chopsticks, and the cooked pork belly is taken out to dry. Place the cooled pork belly on a cutting board and cut it into thin, even slices of pork belly.

Fourth, prepare an appropriate amount of green garlic seedlings, first clean the garlic seedlings with water, and then cut them into small pieces for later use. Place the chopped garlic sprouts on a plate and set aside.

Step 5: Heat the wok and pour in a little cooking oil, when the oil is hot, add the sliced pork belly, stir-fry over medium-low heat, and fry the excess fat in the pork belly.

Stir-fry the meat slices until they are slightly rolled up, then add the chopped green onions, ginger and garlic slices and stir-fry until fragrant, then add a spoonful of Pixian bean paste, a spoonful of Lao Gan Ma black bean sauce, stir-fry until fragrant and stir-fry the red oil.

Step 6: Stir-fry the pork belly slices until they turn colored, add the chopped garlic sprouts, then add a little light soy sauce, oyster sauce, sugar, chicken essence, pepper, turn on high heat and stir-fry evenly quickly, stir-fry until the garlic sprouts are broken and flavored.

A red and bright color, fragrant but not greasy, salty, fresh and slightly spicy back to the pot meat is ready, super delicious to eat, back to the pot meat is better than what is made in the restaurant, like friends hurry up and try it at home.

【Cooking Tips】

1. To make the dish of back to the pot, the pork belly should be cooked first and then fried in the pot, so that the pork belly is not dry or hard, and it is more tender to eat.

2. When the pork belly is fried in the pot, it must be stir-fried to produce excess oil, and the surface forms a slightly rolled up nest, so that the meat can be burnt and fragrant, fat but not greasy.

3. The green garlic sprouts should be fried in the pot last, remember that the garlic sprouts should not be fried for too long, and the stir-fry for 20 seconds can be broken, so as to retain the crispness of the garlic sprouts.