Chongqing Twice-cooked pork

The pork is a traditional dish of Chinese Sichuan cuisine, which is also known as the shabu-shabu. The word "returned meat" appeared at the latest in the "Chengdu Overview" of Xuantong during the Qing Dynasty. In addition to steamed pork, white, and a few beans, the Sichuanese, which is older than the pork, is basically not found. Every household in Chongqing, Sichuan can produce. The characteristics of the pork back is that the taste is unique, the color is red and bright, and the fat is not greasy. The so-called return to the pot is the meaning of cooking again. As a traditional Sichuan cuisine, the status of pork in the Sichuan cuisine is very important. The Sichuan cuisine is often used as the preferred dish. The pork back is always considered to be the first of Sichuan cuisine. The incarnation of Sichuan cuisine, it is inevitable that Sichuan cuisine will be thought of.

Authentic practice of returning meat: the first: also the most common one. Key points: boil until the seven or eight mature, slice, fry the oil pan to spit oil, light the armpit, and then stir-fry the bean paste, sweet noodle sauce, add garlic and stir-fry. The second type: steamed back to the pan. In the past, we first cut into the size of the "passenger". The prescription is a must-have tool for private teachers in the past, and plays the same role as “story”. This piece of wood is about the length of the palm, the palm of the palm, and the half of the palm. As soon as the teacher's temper came up, he shot the ring to the table and slammed it. From the word "passing the square", we can see how long the history of this "steamed pork back" is. After cutting, the salt, the simmered juice, the pepper, and the steamed in the bowl, when steaming, in order to avoid the distillation of water into the bowl, the bowl is sealed with kraft paper. Steam a seven or eight mature, and then slice. The next difference is even bigger. Iron pot oyster sauce - use the hot oil to rub the whole pot inside, then pour out the oil, the purpose of this is to avoid the pot. Almost all the cooking, according to the rules have to go through this. Then stick the sliced ​​meat on the pot, use medium heat, simmer the meat on both sides of the meat, then fry the bean paste and sweet noodle sauce in the middle of the pan, then add the garlic and even the meat to stir fry, add red soy sauce, and finally, Pour the gravy in the steamed meat bowl into the pot, simmer and cook again. The third type: steamed spicy hot pot. This kind of pork is different from the front. Steam first, then slice. Please note that the next step is to change the watercress, sweet sauce, etc. into dried sea pepper, ginger and scallion. The oil temperature is 60% hot, and the dried sea pepper is fried. Then the ginger and the scallion are sautéed, and the scent is fried. Then the meat is fried, the yellowish oil is sprinkled, and then a little soy sauce is poured. After a few fry, the pot can be cooked.