Hui Pot Pork is a classic dish in Sichuan cuisine, which is popular for its rich sauce, tender meat and unique taste. The following will introduce in detail how to make back to the pot meat, so that you can taste the authentic Sichuan cuisine at home.

1. We need to prepare the following ingredients: pork belly, garlic sprouts, green onions, ginger, garlic, dried red peppers, Sichuan peppercorns, Pixian bean paste, cooking wine, sugar, soy sauce, etc. Pork belly is the main ingredient of back to the pot meat, and the parts with fat and lean and tender meat should be selected. Garlic sprouts can increase the taste and aroma of the meat, while spices such as green onions, ginger and garlic are used to enhance the flavor and flavor.

2. Before starting to make, we need to cut the pork belly into thin slices first, so that it is easier to cook and taste. At the same time, cut the garlic sprouts into sections, mince the green onions, ginger and garlic, and cut the dried red peppers into sections for later use.

3. We need to add an appropriate amount of water to the pot, put the sliced pork belly into the pot, cook until it changes color, and then remove it for later use. The purpose of this step is to remove the blood, water and impurities from the pork belly and make the taste of the meat more refreshing.

4. We need to add a little oil to the pot, add the green onion, ginger and garlic, dried red pepper and Sichuan pepper and stir-fry until fragrant. The purpose of this step is to enhance the flavor and aroma and lay the foundation for the return to the pot.

5. Add Pixian bean paste and stir-fry the red oil over low heat. Bean paste is an important seasoning for back to the pot, which can add a rich sauce flavor to dishes. When stir-frying the bean paste, use low heat to avoid stir-frying.

6. Add the previously cooked pork belly slices and stir-fry evenly over high heat. The purpose of this step is to fully integrate the pork belly with the seasoning to increase its taste and aroma.

7. Add an appropriate amount of cooking wine, sugar and soy sauce, and continue to stir-fry evenly. Cooking wine is added to remove the fishy smell of pork belly, while sugar and soy sauce are added to adjust the texture and color. Keep the heat high during the stir-fry process to ensure that the pork belly is evenly heated and flavored.

8. When all the ingredients and seasonings are fully integrated, it is ready to be cooked. Place the sautéed meat on a plate, sprinkle with some chopped green onions or coriander and enjoy.

The preparation of back-to-the-pot meat needs to pay attention to the control of heat and time, as well as the combination of seasonings. Stir-fry at the right time during the cooking process to ensure that the ingredients are evenly heated and flavored. In addition, the freshness of the ingredients will also affect the taste and aroma of the meat. So choosing fresh pork belly and other ingredients is the key to making delicious backpot meat.

Proofread by Zhuang Wu