Sichuan back to the pot
By VicentaLakin
THE CASSEROLE IS ONE OF SICHUAN'S CLASSIC DISHES. NOT ONLY SICHUAN PEOPLE, BUT ALSO MANY FAITHFUL FANS FROM ALL OVER THE COUNTRY AND EVEN ABROAD. THERE ARE A LOT OF PEOPLE WHO LIKE TO EAT BACK THE POT, BUT THERE ARE FEW WHO CAN MAKE BACK THE POT, SO MANY PEOPLE HAVE TO WATCH IT ON TV SALIVATING. WE JUST HAVE TO GET A BOTTLE OF REAL SICHUAN SOY SAUCE, AND THEN WE'LL DO IT LIKE I DID
Recipe Recommendations
- pig hind legs 500G
- garlic sprouts 300g
- vegetable oil 1 tablespoon
- salt 2 tablespoons
- Pi County bean paste 1 tablespoon
- white sugar 1 teaspoon
- medium spice
- fried
- half an hour
- senior
Steps for Sichuan back to the pot
1
(b) Prepare food products: meat wash on the back of the pig ' s leg, a clean cut of the garlic seed and open up the garlic seed
2
(b) Post-hog leg meat is boiled to soft skin
3
A pig's back leg boiled to chopsticks can be easily inserted and the fire can flourish
4
When it cools, it cuts thin
5
(a) Hot in the frying pan, pouring into the appropriate amount of vegetable oil and continuing to heat
6
It's a meatloaf
7
(b) Oil from meat chips; if you like the aroma, you can dry them up a little bit; if the teeth are bad, you can fire them to the image
8
Put it in the soybean sauce, and it'll be scribbled with meat
9
Inward transfer of appropriate sugar and continued defoliation
10
(a) Meatloaf to nine cents ripe, in the middle of the day
11
I'll put it in the garlic
12
I'll put in a proper amount of salt, turn off the fire, make a pot。Sichuan back to the pot Make Tips
One, the soybean bean sauce tastes salty and salt needs less salt; and two, the meat can't be too fat or too thin, too fat or too thin。