Szechuan cuisine back to the pot meat authentic way

Sichuan cuisine back to the pot meat authentic practice is as follows:

Materials: 1 catty of pork, 2 green peppers, 1 red pepper, 1 block of thousand pages of tofu, 2 green garlic, 2 green onions, 1 ginger, 1 tablespoon of bean sauce, 1 tablespoon of soy sauce, 1 teaspoon of white sugar.

Steps:

1. Prepare all ingredients.

2, shred green and red bell peppers, cut green onion into pieces, slice ginger, and slice thousand pages of tofu.

3, the onion and ginger and pork together in a pot of cold water, turn on high heat and cook until the water boils.

4: Remove the pork and soak in cold water for 5 minutes.

5: Cut the meat into thin slices while it is cold on the outside and hot on the inside.

6: Heat a frying pan and sauté the meat over medium heat until oil is released.

7, and then into the bean sauce simmering and stirring until the meat becomes a rolled swirl shape. Add green and red bell peppers and stir-fry over high heat.

8: Finally, add green garlic and thousand-leaf tofu, stir-fry until broken and remove from the pan.

9, finished.