The authentic back-to-the-pot meat method is better than stir-fried meat

There are many ways to make the pot meat, and I still like the garlic stir-fried pot meat the most, which has a unique aroma! It's unforgettable! Back to the pot meat is also a home-cooked dish that often appears on the table, today I will share with you the authentic process of the practice, remember to collect it if you like!

Ingredients: pork belly, garlic sprouts, green peppers, carrots, ginger, green onions

Garlic, tempeh, bean paste, Sichuan peppercorns

1⃣️First of all, add water to the pork belly, add green onions, ginger, cooking wine, cook for about 20 minutes, and the chopsticks can be inserted gently

2⃣️ Then cut all the side dishes, slice the green onions, garlic and ginger, cut the garlic leaves, and slice the carrots and peppers

3⃣️ Remove the boiled pork belly and cut it into thin slices for later use

4⃣️ Put the pork belly directly into the pot, stir-fry out the fat, add the green onion, ginger and garlic, and stir-fry until fragrant

5⃣️ Stir-fry until the pork belly is slightly yellow, all the excess fat comes out, then put the side dishes carrots and green peppers, put the tempeh, bean paste, sugar, chicken essence, light soy sauce to taste, dark soy sauce to adjust the color (do not put salt, bean paste, tempeh is salty)

6⃣️ After the chili pepper is fried, finally add the garlic sprouts, stir-fry a little and you can get out of the pot

Tips~ Stir-fry the fat out of the pork belly, so that you won't get tired of eating! The bean paste and tempeh are relatively salty, so you don't need to put salt, and the taste is just right when you fry it!