Sichuan's representative dish "back to the pot meat", home-cooked delicious on the table

Garlic sprouts back to the pot meat

Steps of home-cooked cooking of back to the pot meat:

Step 1: Prepare the ingredients and ingredients first: one pound of pork belly, half a pound of garlic sprouts (green peppers can also be used for side dishes), appropriate amount of green onions, ginger and garlic, salt, cooking wine, Sichuan pepper, star anise, fennel, Shannai, Pixian bean paste, and a little tempeh.

Choose fatty and lean pork belly

Step 2: Add water to the pot, add ginger slices, green onions, and white ingredients, pour in cooking wine, meat in a pot under cold water, boil over high heat for about 10 minutes, remove and cool for later use.

Cook the pork belly in water

Step 3: Cut the pork belly into thin slices, cut the garlic sprouts into sections with an oblique knife, cut the garlic sprouts into sections, cut the green onions into white sections, and then cut some ginger shreds.

Thinly slice the pork belly

Step 3: Add a small amount of base oil to the wok, add the pork belly and stir-fry the oil, then add green onions, ginger, garlic, Sichuan pepper and other ingredients, Pixian bean paste, and black bean sauce to stir-fry to make a fragrance, and then add the stir-fried meat and stir-fry constantly. Pixian bean paste and tempeh are the soul of stir-fried meat! With it, the aroma of the meat will be stronger.

Sauté the pork belly until golden brown

Step 4: When the meat is golden brown, add the garlic sprouts and stir-fry quickly, add salt before cooking, stir-fry evenly and then you can get out of the pot.

The garlic sprouts that have just come out of the pot are full of aroma, the thick garlic sprouts are fragrant, the color of the meat is golden, the garlic sprouts are tender and green, and the white rice is really fragrant!

Yellow and bright in color, fat but not greasy