How to Make Return Meat at Home: Mastering This Method, Fat but Not Greasy, Fragrant and Appetizing
Hello everyone, today we are making sichuan preserved vegetable with pork belly (return meat). Return meat is a very down-to-earth dish. We use pork belly with a high fat content, and today, Peng Chef will share these methods with you. If you have time, you can try it!
Speaking of return meat, most people love this flavor. It is visually appealing with its color, fragrance, and appearance, making it the best dish for a meal. Its flavor is unique, and its color is bright red, with a high fat content and a rich aroma when eaten.
Click the link to watch the return meat making video
Ingredients used for return meat
Pork belly, green and red bell peppers, garlic sprouts, green onion, ginger, garlic
Production method
1First, add water to the pot and put it on the fire. Add pork belly, then add green onion and ginger slices, and appropriate amount of to remove the smell, after the water boils, reduce the flame, simmer for about 30 minutes. After 30 minutes, use a fork to pierce the meat. If the meat can be easily pierced with the fork, and when you pull out the fork, there is no blood flow out, then take the meat out and let it cool naturally.
2Now let's slice the ingredients. Cut the green onion into diagonal segments, ginger into slices, garlic remove the root end, then break it up and set aside. Cut the green bell pepper in half and then cut into segments. You can also cut it diagonally into slices. The red bell pepper cut into slices, and the garlic sprouts use a knife to gently tap it, then cut it into segments. Gently tapping the garlic sprouts with a knife is to make the garlic sprouts better dispersed when stir-fried, releasing their aroma.
3Now slice the pork belly. Cut the pork belly in half, then cut into 8-10 cm pieces. This step requires careful cutting of the meat. The thickness of the meat should be a little thinner than a penny. Pay attention to uniform thickness. The meat slices should be complete. If it's difficult to cut the meat properly, use a slicer to slice the meat into slices. Put the cut meat slices into a bowl to set aside.
4Now let's make the spicy process. Heat the pot with cold oil to prevent sticking and prevent the meat slices from sticking and breaking. After the pot is well heated, add the meat slices and stir-fry until the meat slices are browned and the oil is released. After flipping the meat slices, pour out the excess oil.
5Add a little more oil in the pot, add the doubanjiang (fermented broad bean paste), then add green onion, ginger and garlic. Add the return meat and stir-fry until the red oil comes out. Stir-fry the doubanjiang, green onion, ginger and garlic until fragrant. Then add sweet bean sauce and fermented soybean paste, and stir-fry until fragrant.
6Then add chili flakes and stir-fry for a moment, then add garlic sprouts. After adding the garlic sprouts, stir-fry them until fragrant, then add 4 grams of white sugar to adjust the taste. After adding the white sugar, add a little, which can remove the smell and melt the white sugar. Stir-fry the garlic sprouts until they are cooked and tender, then add flavor enhancing agent to adjust the taste. At this time, pour a little water into the pot, stir-fry evenly, and then scoop it out.
Return meat making key points:
1When making return meat, choose pork belly with a higher fat content, which is even more fragrant than the pork belly in the video.
2The pork belly must be cooked until it is broken, meaning there is no raw meat inside. It is fully cooked, then take it out. To determine whether the meat is fully cooked, you can use a fork to pierce it easily. When you pull out the fork, there is no blood flow out, this means it is cooked.
3If you can't get garlic sprouts, you can use onions instead. When you cook pork belly, you must brown the meat in the pot, so that it is not greasy when you eat it. After draining the oil, you can directly add doubanjiang and other small ingredients to flavor.
4Finally, add sugar and flavor enhancing agent. You can pour a little water into the pot, melt the ingredients down, and don't add too much. Ensure that the ingredients are fully dispersed when stir-fried. If you don't want to stir-fry the garlic sprouts for too long, scoop them out when they are broken and cooked.
