Stir-fry the meat back to the pot, remember not to directly add the bean paste, teach you 5 secrets, the meat is very fragrant and fragrant

Choose the meat

First of all, if you want to fry a qualified back pot meat, meat selection is the key, some people choose pork belly, and some people choose two-knife meat. If you want to be casual, then you can choose these two kinds of meat by yourself, but the standard back to the pot meat, you must choose three parts fat and seven points lean two-knife meat.                                                                             

Slice and sauté until fragrant

The meat slices are stir-fried in the pot, and they must be boiled until the meat slices are in the shape of a tea boat, and the people of Chengdu say: "boil up the lamp nest", this state is the most ideal standard for stir-frying the meat back to the pot. There is also a criterion for judging a slice with chopsticks, the meat slices can be constantly shaken, and such meat slices are also stir-fried in place.

Chop the garlic sprouts

When cutting garlic seedlings, don't take a knife to cut directly, have a knife to shoot the head of the garlic seedlings with a knife, cut the knife obliquely, so that it is convenient and very good to taste, the garlic sprouts and seedlings should be fried separately, the garlic sprouts should be fried freshly, and the garlic sprouts should be put when the pot is raised, so that the garlic sprouts will not die, and the fried garlic sprouts are very delicious, maybe more fragrant than meat! Ha ha

Put the bean paste

Don't stir-fry the bean paste directly in the pot, so that it is easy to paste the pot, stir-fry the meat slices to get oil, and after the fragrance, the bean paste can appear at this time.

Garnish

In addition to the classic garlic sprouts, you can also add green and red peppers to the side dishes, which can be the kind of green peppers and red peppers with thicker flesh, and the taste is not spicy at all. You can also choose line peppers, which are more spicy, and the taste depends on personal preference. The perfect combination of such back pot meat, pork and garlic sprouts, green and red peppers not only increases the taste layer, but also is a typical perfect dish to accompany wine and meals.

Stir-fry the meat back in the pot, don't fry it directly with bean paste, first stir-fry the meat slices with oil, and then fry with bean paste, pay attention to the above 5 tips, the meat is very fragrant and fragrant.