Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Clear and fresh Make the difficulty: It is (elementary) to cut the mound Make time: 20 minutes The materials: Caulis Bambusae in Taeniam,... Caulis Bambusae in Taeniam water-soaked bamboo slices of white oil

• The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
• Taste: Clear and fresh
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 20 minutes

• The materials: Caulis Bambusae in Taeniam, water-soaked bamboo slices, minced meat
• Condiment: Lard, Chinese prickly ash, chicken are precise, salt, starch
• Caulis Bambusae in Taeniam water-soaked bamboo slices method of white oil:
• 1,Cut Caulis Bambusae in Taeniam into one section of about 5cm, the water-soaked bamboo slices is sliced.
  2,Last water minced meat,and at starch, salt, Chinese prickly ash is the pink.
  3,It is hot to cook lard first, cook. Lard more.
  4,Several drops of Chinese prickly ash put.
  5,Cook the minced meat and turn over to fry, it is known that the minced meat congeals into the granule, change color.
  6,Put down water-soaked bamboo slices look through, fry with minced meat, fall down, fry together too Caulis Bambusae in Taeniam again.
  7,Add about a bowl of water, cover the pot cover to boil.
  8,Boil fast, fall down starch to transfer water, pastel of boiling, with salt, chicken precise to can blow pan to water.
  
• Note:
• Caulis Bambusae in Taeniam of dried food and nuts want, spend clear half day such as bubble, want, change one water, it is said dried food and nuts spend sulfur to be smoked generally, have smoked whiter, so want many bubbles.