Description:The style of cooking is classified: Guangdong Cuisine | Pork | Suit the taste of both old and young Taste: Fragrant Make the degree of difficulty : Cut the mound (elementary ) Make time: 35 minutes The materials: Streaky pork Condiment : Sweet sauce... Sichuan-style pork

• The style of cooking is classified: Guangdong Cuisine | Pork | Suit the taste of both old and young
• Taste: Fragrant
• Make the degree of difficulty : Cut the mound (elementary )
• Make time: 35 minutes

• The materials: Streaky pork
• Condiment : Sweet sauce , thick brood-bean sauce , white sugar , gourmet powder , vegetable oil are each right amount, blue and green (red ) pepper , garlic sprout
• Sichuan-style pork method:
• 1, the meat is washed netly , Leng Shui enters the pan to boil for 20 minutes, pull out, cut about 2mm of thin slices after cooling;
  
  2, blue and green (red) the pepper cleans the seed stripping and slicing, the garlic sprout cleans and cuts one;
  
  3, the frying pan enters the oil, pour the meat slices into to turn over and fry first , see the meat slices put the green pepper to fry several times while hitting one, hold out;
  
  4, using a pot of over oil in China, it is fragrant to fry sweet sauce , thick brood-bean sauce , adds the soup-stock , sugar , gourmet powder to mix well;
  
  5, and then pour the meat slices into to turn over and fry with green pepper , put into the garlic sprout before then the pan arises, waiting for fragrant smell can become one to eat while appearing while breaking up .
  
• Note:
• This dish is food with rich albumen , nutritious, but at the same time heat is relatively high, should notice that weight is apt .
  
  The oil content of pork used is high in the Sichuan-style pork, sweet sauce and thick brood-bean sauce include sodium, so high blood pressure patient unsuitable to eat more.