Garlic back to the pot
By VicentaLakin
Every day I learn and practice happily. I'm always watching The Daily Diet. This time Master Choo teaches super-eat garlic back to the pot. Through this study, I know the traditional practice of returning the pot, and I've grown a lot of knowledge
Recipe Recommendations
- Pork belly with skin 250 grams
- green garlic 100 grams
- Jiang appropriate amount
- onion appropriate amount
- dried fermented bean appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Garlic back to the pot
1
Preparation material。
2
The whole bouquet is put into the cool water, with onions, ginger chips, peppers, wine, and boiled to the age of eight (with chopsticks, when no blood comes out)。
3
The pork is dryed and cut into a large spare。
4
Garlic sliced into machete, easy to taste。
5
Put the soybeans on the board and cut them with a knife。
6
When the pot is hot, it's oiled, onions are fragranced, beans are crushed, sugar and wine are made and made of soy sauce。
7
Fire in the pot, pouring into a little bottom oil, pouring into five bouquets of meat, pouring in soy sauce and fragrances when they are oiled to the plate。
8
Add onions, ginger, garlic, cooking wine, pouring in soy sauce, sugar, and finally putting garlic, salt, and evening it out。
9
Out of the pan。Garlic back to the pot Make Tips
1. Twice-cooked pork must be made with meat with the skin on to be delicious.
2. When boiling the meat, be sure to put it in cold water and let it cook slowly; if you put it in boiling water, the skin will be cooked immediately.
3. If you like spicy food, you can add some spicy broad bean paste when stir-frying the meat.