四川回鍋肉｜武島たけしの極み飯/Kiwami-Meshiさんのレシピ書き起こし

・Ingredients are for 1-2 people.
・It is ideal to use sliced pork belly with the skin on, but it needs to be pre-boiled for about an hour. It takes longer to cook, so use pork shoulder loin as a substitute.
・Thick meat is good.
・Cabbage and green peppers are not used, but you can add them if you like. Put in your favorite vegetables.
・Since leaf garlic is difficult to obtain, use garlic sprouts instead.
・Also use green onion part.
・If you cut it diagonally, the flavor will come out easily.
・There is no need to peel ginger when stir-frying. Slice into bite-sized pieces.
・If you remove the seeds from the chili peppers, the spiciness will be less and you can still enjoy the flavor, but if you don't like spicy food, you don't have to add it.
・At first, grill the meat until cooked.
・Twice pot meat means that the meat is returned to the pot and grilled many times.
・When you stir-fry the pork, water comes out. The water contains the smell of pork, but the smell disappears by frying. When the oil becomes clear, the smell is gone.
・Too much fat comes out from the pork belly. The shoulder loin has a good balance with fat.
・Reserve the fat after grilling the meat, as it retains its umami flavor.
・If you add a bean drum, you can get a delicious Chinese taste.
・You can also add half the amount of peashen doubanjiang, which has a strong umami flavor.
・Sake and water can be substituted for Shaoxing wine.
・Add chili oil as a cosmetic oil.