The peppers are back in the pot
By VicentaLakin
Even though it is early spring, the night of Chongqing is getting colder. I have to spend one afternoon in the studio tomorrow, not one day because I have to host the show this morning. You're tired before it starts, or you're free to go back to the pot. The cabbage in Chongqing is called Lian Bai. The meat used in the back pot can be either five flowers or ass meat. There is a lot of food for the back pot, the most classic being garlic seedlings, onions and peppers, as well as garlic, beans, carrots and cabbage. The procedure for returning pot meat is a little more complicated than the salt meat, and there's a procedure for cooking water. Another major difference between roasted meat and salted meat is that salted meat does not use the skin, which must be preserved. I'm exhausted. I wrote four sentences at the beginning of "back to the pot" and read them in detail. This time it was made with green peppers and cabbage, and there were no peppers and peppers。
Recipe Recommendations
- pork rump meat appropriate amount
- green pepper appropriate amount
- cabbage appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Pi County Douban appropriate amount
- cooking wine appropriate amount
- Weijixian soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for The peppers are back in the pot
1
All foods are cleaned, pork is boiled into boiling water until life is lost, and chopsticks can easily be inserted without blood flowing out。
2
Cooked meat with a knife to shave the fur off the skin (I've asked my employees to handle it at the supermarket)。
3
I'll cut you up。
4
Pepper cut, cabbage washed, hand torn to the right size。
5
One smelt of soy sauce, one swirl of wine, and an appropriate amount of sugar to a sauce。
6
The hot pot is cold, the hot oil is poured into the meat tablet, the small fire is fried to fat oil, and the meat tablets appear in the lanterns。
7
It's not like I'm going to have to go to the hospital。
8
It's a good smell。
9
Rolling peppers and cabbage to the end of life, pouring into the sauce, inducing salt, turning off the fire and setting the chickens up。The peppers are back in the pot Make Tips
PS: 1. Pork belly, pork butt, and hind leg meat can all be used to make Twice-cooked pork. 2. The side ingredients for Twice-cooked pork are quite flexible; generally, anything that isn't too watery will do. Of course, the most classic choices are onions, garlic greens, green peppers, etc., but you can also add dried tofu, cabbage, carrots, garlic scapes, and so on. 3. Use only a small amount of base oil in the wok, as the fatty meat will release oil. 4. The key to Twice-cooked pork being rich but not greasy—aside from boiling it before frying—lies in the crucial step of stir-frying it in the wok until the fat renders and the meat curls into "lamp cup" shapes. 5. If you like, you can also add Sichuan peppercorns and dried chili peppers. Tomorrow, tomorrow will be another busy day.