Hui Guo Pork is a classic traditional Chinese Sichuan dish, which is loved by people for its unique cooking skills and delicious taste, and it is also my favorite home-style Sichuan dish.
This dish is characterized by its bright red color, fat but not greasy, and unique taste, making it a very popular choice for meals.
The name of the meat comes from its special cooking process, which is to boil the meat until it is half-cooked, slice it and then fry it in the pan.
Back to the pot meat! It is also one of my favorite dishes, especially in Sichuan and Tibet, I especially like to eat back pot meat, and when I ride the Sichuan-Tibet line in 2022, the most I eat along the way is back to China meat, which I miss very much.
The picture comes from the Internet
Ingredients:
- 400 grams of pork belly
- 100 grams of green garlic
- 15 grams of bean paste
- 10 grams of sweet noodle sauce
- 10 grams of soy sauce
- 5 grams of cooking wine
- 2 grams of table salt
- 2g monosodium glutamate (optional)
- 10 grams of green onions
- 10 grams of garlic
- 10 grams of soybean oil
- 10 grams of peanut oil
- 10 grams of tempeh
- 5 grams of sugar
- Chicken essence to taste
- Sichuan peppercorns to taste
- 2 red peppers
- 2 green peppers
Nutritive value:
In addition to the main nutrients such as protein and fat, it also contains calcium, phosphorus, iron, thiamine, riboflavin, and niacin.
The meat also contains hemoglobin, which can play a role in iron supplementation and prevent anemia.
The hemoglobin in meat is better absorbed than in plants.
Cooking Preparation:
- Scrape and wash the pork with skin connected to the fat and lean, put it in a soup pot, cook for 10 minutes, remove it and let it cool when it is eight ripe, and cut it into slices.
- Wash the green garlic and cut it into the shape of a horse’s ear with an oblique knife.
- Pixian bean paste chopped into puree.
- Put the wok on medium heat, heat the oil, and stir-fry the meat slices slightly.
- Pour out the excess oil, add ginger slices and garlic slices and stir-fry slightly, then add Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate, soy sauce and stir-fry, then add green garlic, stir-fry upside down.
Palate and flavor:
The characteristics of the meat are unique in taste, red and bright in color, fat but not greasy, and fragrant in the mouth.
The so-called back to the pot means to cook again.
The main ingredients for this dish are pork rump (two-knife meat), green peppers, garlic sprouts, etc., and the taste of each dish is different, which also gives the dish a unique charm.
Suitable for:
Hui Pot Pork is suitable for people of all ages, especially those who like Sichuan cuisine and family dinners. It is especially suitable for children and the elderly who are growing and developing, and is conducive to supplementing nutrition. However, due to the high fat content of pork used in the back pot meat, sweet noodle sauce and bean paste contain sodium, so patients with high blood pressure should not eat more.
Eating scene:
Hui Pork is a dish that is suitable for all kinds of family dinners, gatherings of friends, and especially as a main dish for lunch or dinner.
Not only does it provide a gastronomic treat, but it also adds to the festive atmosphere, making it the perfect place for family dinners.