Description:The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young Taste: Salty and fresh Make the difficulty: Ganish food (intermediate) Make time: 20 minutes The materials: 250 grams of beef, carrot, celery, green ga... " pheasant Hong "

• The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young
• Taste: Salty and fresh
• Make the difficulty: Ganish food (intermediate)
• Make time: 20 minutes

• The materials: 250 grams of beef, carrot, celery, green garlic bolt are about 200 grams respectively
• Condiment: Vegetable oil, beans one, appropriate amount of soy sauce, refined salt, gourmet powder, water bean powder of Pi County
• " pheasant Hong " Method:
• 1,The beef shreds, one yard of cooking wine, add one yard of bad smell of water bean powder, soy sauce; The carrot, celery are cut " Two thick silks " ,Add salt yards of 10 bad smell about minute, crowd, do moisture, blue and green garlic bolt oblique to cut 3 long piece; Beans one of Pi County is chopped thinly.
  2,Vegetable oil cook, familiar with, go to Pi County beans petals of perfume of producing first, put shredded meat fire look through, fry one minute, fry the carrot, celery, green garlic bolt, gourmet powder well donely, the dish succeeds.
  
• Note:
• This is with protecting totally irrelevant Sichuan Cuisine of the wild animal and social morals together. So-called " pheasant " ,In fact mean red green alternate dish is just like the pheasant of the gorgeous color and luster of bounded Qinling Mountains mountain area of Sichuan and Shanxi. This, perhaps can regard as an illustration that the people of Sichuan are good at thinking in image.