This dish is the pride of the Hunan people!

Hunan people's love of spicy food is already known to the world, but, in addition to chili, this potted pork is also a very famous Hunan dish! The meat is made of fatty and lean pork, well done back to the pot of meat, oily but not greasy, charred and tempting, in the gluttonous meat of winter, a bowl of fragrant back to the pot of meat, better than a lot of mountains and seafood!

Mao Zedong likes to eat roast pork. The practice of this dish is: first of all, fresh pork is cut into small pieces, put into the pot fried until the fat was fried out of the oil, then put salt, soy sauce, chili powder, and other condiments, and then you can stew. Braised pork tastes greasy, fragrant, and delicious. In the old days, the people of Hunan could only eat this "high-class dish" on the first and fifteenth days of the year. Mao Zedong is not a meal to eat, only after winning the war and feeling the lack of oil and water in the stomach, before asking the chef to get a bowl, to relieve the craving.

The meat should be oily but not greasy, and the texture should be soft and tender so that the elderly and children can sip it! So, flavorful potted meat, not simply boiled, fried so simple yo!

Dad especially likes to eat back the potted meat, but in recent years, more than 70 years old dad's teeth lose, and a little chewy dishes dad can not bite it! The first time he tried it, Dad ate half a plate! With a mouthful of wine and a mouthful of meat, Dad was so satisfied!

To make the meat soft and tender, you only need to add one more step, so that the meat is tender and the fatty meat is really like tofu. The beauty always can't help, every time a piece after a piece can't stop mouth! Every time the mouth is addicted, you have to run 10 km, otherwise, the guilt is too heavy!

Is there a way to eat without growing meat?

[Pork in the Pot]

The main ingredients are a piece of pancetta onion half onion ginger appropriate amount of garlic three bean paste a spoon of green pepper a

auxiliary ingredients a spoon of soy sauce a spoon of oyster sauce a spoon of cooking wine a spoon

Method.

Panko cool water into the pot, add green onions and ginger peppers, boil, and take out.

Boil the pancetta into the faucet to rinse clean, especially on the skin, to scrape with a knife, the surface of the dirt hanging off, so as not to eat fishy.

Cut into slices that are not very thin.

Arrange the pancetta slices on a plate.

Put it into the steamer and steam it for half an hour on high heat.

The steamed pancetta becomes transparent, and pour off the excess grease. After steaming, the pancetta not only becomes soft but also the internal grease is greatly reduced, which makes it healthier to eat.

All the side dishes and seasonings are prepared.

Slice onion, cut garlic cloves, slice chili, and set aside.

Pour 1 tbsp of cooking wine, 1 tbsp of soy sauce, 1 tbsp of soy sauce, and 1 tbsp of oyster sauce into a bowl and mix well to make the sauce.

Pour a little oil into the pan, pour the steamed pork into the frying pan, and stir-fry until lightly browned. Add a spoonful of bean paste and sauté until fragrant.

Pour in the seasoned sauce and stir-fry well to evenly color the surface of the meat.

Sprinkle in onion slices and garlic cloves, stir-fry evenly, then you can serve.

Panko is best to choose three layers of fat and lean levels, the thickness is moderate, so the panko is not only high value, but the taste is also particularly good.

Pork directly fried taste is chewier, many elderly people like to eat but do not eat rotten, first, the meat is steamed for an hour, pancetta becomes softer, and then fried, diplomatic glutinous, the entrance is melted, no teeth people will like it!

When steaming must be sliced first, so as not to steam too cooked rotten, cut apart.