Come back to the pot
By VicentaLakin
Porkback is a traditional Chinese dish for cooking pork, which is also known as chowder meat in the Tsangxi region. Sichuan families can make it. The refilling meat is characterized by unique tastes, red colours and fatness. It means cooking again. It is important that the casserole, as a traditional canteen, is in the position of the cuisine, which is often used as the preferred dish. The casserole is always considered to be the head of the cuisine, and it is mentioned that the cuisine is bound to come back。
Recipe Recommendations
- pork belly 500G
- garlic sprouts 300g
- green pepper 200g
- red pepper appropriate amount
- Douban 10g
- douchi 3g
- soy sauce 2g
- Jiang 2g
- garlic 2g
- dried chili 5g
- pepper 3g
- geranyl 2g
- octagonal 3g
- cinnamon 2g
- slightly spicy
- fried
- ten minutes
- simple
Steps for Come back to the pot
1
The water shall be filled with ginger, fragrance, eight horns and peppers, and the meat shall be boiled to the age of eight or nine。2
Cooked slices of meat, garlic slices of pepper slices。3
It's hot and hot in the pot, and it's fried to dry。4
When put in bean petals, soy sauce and sugar, salt and fried spices, you can get out of the pot with garlic。Come back to the pot Make Tips
The meat is not the same, but the meat that is slaughtered on the same day is fatty, thin, thick, too thin, too broad and too narrow to form. When cooking, the meat may be inserted into the meat with chopsticks, and if the pork can be inserted without difficulty, the pot may be established. 3. Garlic seed does not need to be fired long enough to avoid loss of taste。