Come back to the pot
By VicentaLakin
In most medium- and medium-sized restaurants, refilling meat is extremely high, and few mouth-sniffing people do not like to eat back. It's always a unique taste that makes you want to eat again. It's said that the food is the food used by Sichuan people for their first and fifteenth years. Most of the practice was to cook first in vain and then fire. At the end of the day, Han Lin, with a name named Ling, left his house to study cooking. He replaced the roasted meat with the roasted pork, which smelts first and is then fertilized by sealing the water containers. The loss of soluble proteins is reduced by prolonged evaporation, which preserves the fragrance of the flesh, its original taste and colour. Since then, the long steaming of the city has spread。
Recipe Recommendations
- Pork belly with skin appropriate amount
- garlic sprouts appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- pepper 5-6 grain
- cooking wine a little
- soy sauce 2 tablespoons
- Pi County bean paste 2 tablespoons
- douchi 1 scoop
- sweet sauce 1/2 scoop
- white sugar a little
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Come back to the pot
1
The pot shall be boiled with peppers, ginger chips, large onions and sufficient quantities of water, and shall be boiled in five flowers to be taken out of maturity。
2
Scrambled and sliced。
3
Garlic seed is washed clean, slashed and sliced; peppers go to Ticherin。
4
The boiler is hot, and is put in five bouquets of meat to the point where the oil is oiled in the form of a “lighthouse”。
5
Another pot, spicy garlic。
6
It's red oil。
7
Pour down five bouquets of meat, cook into the soy sauce。
8
Add a few sweet noodle sauces and white sugar。
9
It'll be fine。