Come back to the pot
By VicentaLakin
A few days ago, a journal was published, referring to the delivery of radish by friends, and also to the fact that it was delicious to make pots out of radish, and today it was made out of radish. I don't have a very fixed sauce, but the last time I put on fresh and chicken, it didn't work today. In fact, the practice of returning the casserole is quite varied, but the basic requirements are consistent: The meat must be covered with skin, first boiled up to seven or eight, and then beveraged with soybeans. The rest is for personal pleasure. I usually have to put sugar on it. 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. This time, the casserole was dried with radish and very few with the sauce。
Recipe Recommendations
- pork belly appropriate amount
- dried radish appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Pi County Douban appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Come back to the pot
1
The pork is cold watered into the pot, and two slices of ginger are cooked to the end of life, and the chopsticks can be inserted into the absence of blood。
2
Dry-cleaned radish water。
3
He who changes his knife, and he who boils his flesh, which I burned with fire before cooking, then cuts it into thin, even pieces。
4
The hot pot is cold, the oil is hot and pouring into the meat tablets, the small fire is fried to the fat oil rolls, and the meat tablets appear in the lanterns。
5
After pouring red oil out of the soybeans fire in the county, it's smelly。
6
Turn the fire, flatten the radish, put in a swirl of wine, a proper amount of sugar and a swirling of water。Come back to the pot Make Tips
Ps: 1. Feel free to adjust the seasonings to your liking. You can add Sichuan peppercorns and dried chili peppers for a spicy and numbing flavor, or add premium soy sauce, chicken essence, and vinegar for aroma. You can also add sweet bean sauce, or simply stick to just Pixian bean paste. 2. The side dishes for Twice-Cooked Pork are very flexible; generally, anything that isn't too watery is fine. Of course, the most classic choices are onions, garlic sprouts, and green peppers, 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 pan, as the fatty meat will release oil. 4. An important reason why Twice-Cooked Pork is rich but not greasy—apart from boiling it before stir-frying—is stir-frying it in the pan until the fat renders and the meat curls up, presenting a "lamp bowl" shape. This step is crucial. 5. Pixian bean paste is very salty, so if you add salt, be sure to use it sparingly.