Garlic sprouts back to the pot

By VicentaLakin

Garlic sprouts back to the pot
Previously, the boilers were usually unsettled, sometimes with soy sauce, sometimes with chicken and sometimes with sugar. The mix is also varied, ranging from garlic seedlings, onions and peppers to garlic, beans, carrots and cabbage. The previous period had been followed by a national chef who had learned how to get back to the pot, using sweet pasta, and who had specifically emphasized that the ratio, including between the main and the ingredient and the sauce, was key. Although he had previously used pasta sauce, he had never considered the ratio of the sauce and had learned another trick。

Recipe Recommendations

  • pork belly appropriate amount
  • garlic sprouts appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • Pi County Douban appropriate amount
  • sweet sauce appropriate amount
  • soy sauce appropriate amount
  • sugar appropriate amount
  • cooking wine appropriate amount
  • chicken essence appropriate amount
  • MSG appropriate amount

Steps for Garlic sprouts back to the pot

  • Make Garlic sprouts back to the pot step 0
    1
    Pork is cold, two slices of ginger and a bottle of wine is cooked for about 30 minutes, and chopsticks can be inserted in bloodless water。
  • Make Garlic sprouts back to the pot step 1
    2
    Slice slices, a sip of wine, a sip of soybean bean petals, half a sip of sweet sauce, half a sip of sweet sauce, and half a sip of sugar to a savory sauce, with a few chickens and a few savories. (Pipes: The amount of soybean petals, sweet pasta, sauce and sugar will be determined according to the size of the diet, but the ratio must be 2:1:1:1; the ratio is critical
  • Make Garlic sprouts back to the pot step 2
    3
    Five flowers covered in cold and sliced thin, and garlic cut off. (Tips: Meat is much less than it is according to its own preferences, but it is proportional, and the ratio of meat to ingredients is generally 6:4
  • Make Garlic sprouts back to the pot step 3
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    The hot pots are cold, the amount of oil can be smaller, the tatters boil to fat, and the meat tablets appear in lanterns. (Whether it's boiled or salted, it's good to have a lantern
  • Make Garlic sprouts back to the pot step 4
    5
    I'm going to put on the sauce and make the red oil。
  • Make Garlic sprouts back to the pot step 5
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    I'm going to put a piece of garlic in it。
  • Make Garlic sprouts back to the pot step 6
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    Garlic seedlings (or onions, onions etc.) are burned to death。
  • Make Garlic sprouts back to the pot step 7
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    Put it in the onions before you come out. (The onions are a little spicy, they smell like onions, so they go in before they start to break

    • Garlic sprouts back to the pot Make Tips

    Ps: A few tips: 1. The chef says: The ratio of Pixian bean paste, sweet bean sauce, soy sauce, and sugar should be 2:1:1:1; this is very critical. Additionally, the ratio of the main meat to the side ingredients is generally 6:4. 2. Use a bit less base oil in the wok, because the fatty meat will release oil. 3. An important reason why Twice-Cooked Pork is rich but not greasy, aside from boiling before stir-frying, is stir-frying in the wok until the fat renders and the meat curls up, forming a "lamp cup" shape. Whether making Twice-Cooked Pork or Salt-fried Pork, this step is crucial. 4. Add scallion segments just before removing from the wok; cook until just barely cooked, then serve. 5. The side dishes for Twice-Cooked Pork are quite flexible, as long as they aren't too watery. Onions, garlic sprouts, green peppers, dried tofu, cabbage, carrots, garlic bolts, etc., are all fine. 6. Pixian bean paste and soy sauce are both very salty, so if adding salt, be sure to use it sparingly.

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