Chinese Food
Back pot bacon | taste buds time
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Double cooked pork originated in the rural areas of Sichuan Province. It was called oil fried pot in the old period. It is well known in Sichuan people's families. It has a unique taste, fat but not greasy. It has a strong fragrance. The so-called return pot means cooking again. In Sichuan cuisine, return pot meat plays an important role. It can't be more suitable to describe it with the God utensil of next meal. The regular double cooked meat is made of fresh meat. In this episode, we use authentic Sichuan bacon. It's also delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the bacon. Steam in a steamer for 20 minutes (or boil until 8 ripe).
Step2:Cut ginger and garlic into small pieces. Cut green garlic into horse ears. Cut green and red peppers into small pieces for standby.
Step3:Cut the steamed bacon into thin slices.
Step4:Pour the oil in the pan. Stir in the ginger, garlic and pepper to make the flavor.
Step5:Add the sweet noodle sauce and Pixian bean paste (if the taste is light, it can not be put) and stir fry for a while. Add the dry pepper Festival. Stir fry the green and red peppers to taste.
Step6:Put in bacon. Pour in cooking wine. Mix soy sauce and sugar and stir well.
Step7:After the bacon dries slightly and turns into oil, put in a little chicken essence. Turn off the heat and get out of the pot.
Step8:With a bowl of rice. Open.
Step9:Write production step
Cooking tips:Bacon itself contains salt, so there is no need to put salt in the process. You can decide whether to put bean paste and other auxiliary materials with salt according to the actual salt content of meat itself. In short, it is suitable for personal taste. < picture and text recipes are more effective with this video program > for problem communication, you can find me on Sina Weibo There are skills in making delicious dishes.
