Come back to the pot
By VicentaLakin
If you don't like meat, you'll love it
Recipe Recommendations
- pork belly 200g
- green and red pepper 150g
- garlic sprouts 100g
- Jiang 20g
- green onions 10
- garlic 10
- douchi appropriate amount
- Pi County bean paste appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken powder appropriate amount
- pepper appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Come back to the pot
1
Cold underwater meat, kerosene and onions burn open, and the meat boils as soon as it is ripe (with chopsticks that can penetrate the bloodless water)。
2
Screeching with cold water, red peppers to make spare。
3
There's a small amount of oil in the pot, five bouquets of meat, and a little bit of soy sauce, ginger garlic and soy sauce when the meat is out。
4
There's a small amount of oil in the pot, and there's five flowers to fry, and when there's a little bit of oil out of the meat, there's soy sauce, garlic and soy sauce, pepper sauce。
5
Join the champer, fire until it breaks。
6
Add garlic to the scent。
7
In the end, a proper amount of white sugar, chickens, and fresh sauce will come out。Come back to the pot Make Tips
1. Add cooking wine, ginger, and scallions when boiling pork belly to remove the gamey odor (preferably large scallions).
2. Slice the meat evenly.
3. Pixian bean paste contains saltiness, so no extra salt is needed if light soy sauce is added during stir-frying (depending on personal preference).