Come back to the pot
By VicentaLakin
Porkback is a traditional Chinese dish for cooking pork, which is also known as chowder meat in the Tsangxi region. Sichuan families can make it. The refilling meat is characterized by unique tastes, red colours and fatness. It means cooking again. It's said that the real Sichuan casserole is made of the second round of ass-point meat, commonly known as "two blades of meat," but today I used five flowers, a family version.
Recipe Recommendations
- pork belly 400 grams
- green garlic 250 grams
- Pi County Douban a tablespoon
- geranyl appropriate amount
- onion appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Come back to the pot
1
Prepare five flowers, garlic。
2
In cold water, the fire boils open with flowers, leaves the fumigation, fragrance leaves, eight horns, onions, and the wine turns to the fire and boils the meat。
3
The meat's out of the dry, the slice is big。
4
Garlic cut。
5
The bottom oil is in the pot, and it's in the bottom, and it's in the bottom, and it's in the bottom, and it's in the bottom, and it's in the bottom, and it's in the bottom, and it's in the bottom, and it's in the bottom, and it's in the bottom, and it's in the middle of it, and it's in the middle of it, and it's in the middle of it, and it's in the middle of it, and it's in the middle。
6
It's oiled with soybean bean fragrances, and it's put in five flowers, garlic, sugar and wine。Come back to the pot Make Tips
The pork belly needs to be stir-fried for a while longer; make sure it is thoroughly cooked. Add the green garlic, but do not stir-fry for too long, otherwise it will lose its fragrance.