What is the difference between salt-fried meat and back-cooked meat? The chef shares it for you, salty and spicy and delicious. In Sichuan cuisine, salt-fried meat and back-pot meat are called sister dishes, and if you encounter people who are not careful, you will mistake the salt-fried meat for back-to-pan meat, or vice versa.
"Back to the pot meat" is a famous dish in Sichuan cuisine, named after the back pot, that is to say, the back pot meat is blanched, or the method of boiling, the meat is done in a preliminary treatment, and then add pixian watercress sauce to wait for the seasoning processing to make a dish.
"Salt fried meat" is also the best in Sichuan cuisine home cooking, also known as "raw fried salt fried meat", this "raw fried meat" has become a key point, so it is said that the salt fried meat is not necessary to do the meat to do the pre-processing, as long as the meat can be made by cutting thin slices. However, there are similarities in the production methods and the use of spices, but there are differences, and it is impossible to taste one, two or three without careful taste.
There is still a certain distinction between the back pot meat and the salt fried meat in the selection of materials, the back pot meat is made of the best pork belly, and the salt fried meat is based on the pork hind leg meat; although the taste is similar, but the careful taste is still different. Salt-fried meat is followed by slices of meat that are tender, salty and spicy;
There is still a difference in the production of back pot meat and salt fried meat, because the back pot meat needs to be returned to the pot, and after frying, the seasoning is added to the dish; while the salt fried meat is a raw and fried dish, which is also different in this regard. Next, I will share with you the delicious dish of Sichuan cuisine, "raw fried salt fried meat".
Salt-fried meat
Main ingredients:
250 grams of pork hind leg meat, garlic sprouts to taste.
Supplementary ingredients:
Vegetable oil to taste, salt 2 grams, Pixian bean paste 20 grams, sweet noodle sauce 10 grams. Five grams of light soy sauce, five grams of dark soy sauce, ten grams of cooking wine, ten grams of tempeh, and two grams of monosodium glutamate.
method:
Step 1: Cut the prepared pork leg into evenly sized slices and put them on the plate, wash the garlic seedlings and cut the knife into sections and put them on the plate for later.
Step 2: When adding an appropriate amount of vegetable oil to the pot and burning it to 50% heat, put the sliced meat into the pot, add two grams of salt and stir-fry on medium heat until the water vapor evaporates, and the oil produces a fragrance.
Step 3: Reduce the heat, pour the prepared 20 grams of bean paste and 10 grams of tempeh into the stir-fry to create the aroma, then add 5 grams of light soy sauce and 5 grams of dark soy sauce and stir-fry until colored.
Step 4: Finally, add the sweet noodle sauce and stir-fry until it tastes good, add the cut garlic seedlings and stir-fry until they are broken, and finally pour a little MSG and sugar and stir-fry evenly to get out of the pot and plate.
summary:
1, when making this dish, first of all, when the meat is under the pot, you should put less salt and then sauté, which can add the bottom flavor to the meat, and then add watercress sauce and tempeh when the meat is fried until the water vapor is dry and the oil is dried.
2, this step is very critical, when frying watercress sauce, be sure to use a low heat, this can be able to combine the taste of watercress sauce and meat taste.
3, garlic seedlings under the pot can not be fried for too long, if fried for too long will not only affect the dish, but also eat the taste is not good and stuffed teeth.
Thank you so much for reading my food article "Salt fried meat and back pot meat, what is the difference?" Chef for you to share, salty and spicy moderate and flavorful, do you think that although the back pot meat and salt fried meat are sister dishes, what is the difference? If you have a better argument, you can leave a message to discuss.