Come back to the pot
By VicentaLakin
As the saying goes, “I don't eat back the pot, I don't get to Sichuan”, it shows how much it weighs in the minds of the Sichuan people. The return pot means cooking again, with unique tastes, colours, fatness and accelerator. The Sichuan people call chow, and in cooking, there is no "cooking" method, which combines fried, blasted, dried up, and fried, so that the cooking has a taste of four. The real casserole should be made of garlic. In Sichuan, when it comes to summer and autumn, this thin, long garlic seed comes on the market. It is known that the good time to eat back the pot in a year has come。
Recipe Recommendations
- pork belly 400g
- green garlic 100g
- Pi County bean paste 20g
- cooking wine 10ml
- sugar 2g
- soy sauce 10ml
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- pepper 15 capsules
- salty and fresh
- fried
- an hour
- ordinary
Steps for Come back to the pot
1
five flowers, 400 g garlic, 100 g garlic, red pepper, with a proper capacity of 15 peppers, and 20 g soybean bean sauce, 10 ml2g for 10 ml。
2
After five flowers have been washed, put in a pore with onions and ginger chips. Put in the middle of the evaporation box and adjust to normal evaporation mode of 100°C for 25 minutes。
3
Five flowers to cool and cut thin。
4
The white part of the garlic is filmed with a knife, and then it's all slashed in the back. Scratch the platinum。
5
The pot is filled with oil of appropriate quantity, with hot and hot peppers, peppers and garlic. It continues to go down into the meatloaf to become transparent, with a slight increase in the edges. Oil reserves in pots。
6
The soybean sauce in the lower canyon is made of red oil, with a few adorned sauce。
7
Put it in meat tablets, garlic, a little wine and sugar, and then you can cook。
8
Done。