Home-cooked back pot meat, delicious and fragrant, you deserve it

Today I would like to share with you a home-cooked method of returning to the pot meat, I hope friends can like it.

Dish: Home-cooked back pot meat

Features: strong fragrance and beauty, fat but not greasy, rice

Ingredients: pork belly , accessories: chili, garlic sprouts, ginger, garlic, Pixian bean paste, light soy sauce, cooking wine, salt, edible oil

Here's how

1. Choose fresh, fat and lean, boneless rump meat, clean it and put it in the pot, add an appropriate amount of water and cooking wine and ginger slices to the pot, boil over high heat and continue to cook until the chopsticks can be inserted, pick it up and put it on a plate to cool.

Boiled pork belly

2. When the surface is cooled to no longer hot, start slicing, cut into evenly thick, fat and thin pork belly slices, cut them and put them on a plate for later use, and prepare other ingredients.

sliced meat

3. Get out of the pot, add a little cooking oil to the pot, put the meat slices into the pot, stir-fry continuously over medium-low heat, stir-fry it until the color is golden and the edge is slightly rolled, add ginger and garlic and stir-fry the fragrance, then add the appropriate amount of Pixian bean paste, continue to stir-fry, fry the red oil and fragrance and then add the chili pepper and garlic to continue to stir-fry and then add the appropriate amount of light soy sauce, cooking wine and a small amount of water, stir-fry over high heat to break the chili, add an appropriate amount of salt to taste, stir-fry evenly and then get out of the pot.

Home-cooked back pot meat

TIPS

1. The buttocks after the pork belly are the best, and the fat and lean are appropriate;

2. When cooking meat, add cooking wine and ginger to remove the fishy smell, and cook until eight mature;

3. When slicing, it is best to start when it is cool on the outside and hot on the inside;

4. The thickness of the slice should be appropriate;

5. The bean paste can add color and flavor to the meat in the pot, and it is a good match;

6. It is suitable for stir-frying and stir-frying before coming out of the pot.