Sichuan delicious double cooked pork

The return pot meat is a traditional dish for cooking pork in Chinese Sichuan cuisine. It is also called boiled meat in Western Sichuan. Sichuan can make it every household. The characteristics of the meat are unique taste, red and bright color, fat but not greasy. The so-called return pot means cooking again. As a traditional Sichuan dish, the status of the meat is very important. The first choice is the meat in Sichuan cuisine. The meat of Huiguo has always been considered as the first Sichuan food. The embodiment of Sichuan cuisine is mentioned that Sichuan cuisine must think of it.

Main material:
Pork with flowers 300 g, one green pepper and one carrot section,
Seasoning:
Onion, ginger, pepper, big material, salt, MSG, soy sauce, pepper, bean paste appropriate.
Methods:
1: Put the pork, pepper and large amount of material into the pot for about 10 minutes. Take out for standby.
2: Cut carrot and green pepper into diamond pieces, onion, ginger cut for spare.
3: Slice the dried pork into slices.
4: Put a little oil in the pan, put in the onion, ginger and silk.
5: Then put in the five flower meat slices, stir fry, wait for the meat to stir out oil, slightly curl, fat meat hair, put into bean paste stir fry even.
6: Then put in green pepper, carrot slices, stir fry, finally put salt, pepper powder, soy sauce, MSG stir fry well into the plate.
How to do the attention to the meat in the return pot:
Heat the oil in the hot pot to 40% hot, can put the meat to boil. Cut the meat, put it for a while, the meat will be bound together, if you want to fry, it is easy to separate fat and lean. If the sliced meat is to be oil to be adhered, it will disperse itself, and it will easily cause the scorch and greasiness, and the cooking is uneven. Therefore, the soup for cooking meat should be kept at a certain temperature. Before the meat slices are put into the pot, boil the meat in the soup with a drain ladle, and then put it in the pot for boiling. In this way, the fat and thin are constantly, and, The meat slices have certain moisture, but also keep the meat tender and soft. Sichuan people call the cooking meat, which is called boiled meat. In cooking technology, there is no "boil" method. It is to combine the four methods of frying, blasting, frying and frying, so that the cooked dishes have the flavor characteristics obtained from the four methods.
Authentic pork in the pot should be made of garlic sprouts. In Sichuan, in summer and autumn, this kind of thin and long garlic seedling has been on the market. It is known that the good time to eat the meat in the pot is coming. Some people use a kind of thick, long and wide garlic as ingredients. Sichuan people call it a green onion and garlic seedling. It has a bad smell of onion, which really destroys the world famous for the Huiguo meat.