Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Fragrant Make the difficulty: It is (elementary) to cut the mound Make time: 40 minutes The materials: Pig's streaky pork is 350 grams 2 eggs 30... Crisp meat in Sichuan

• The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young
• Taste: Fragrant
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 40 minutes

• The materials: Pig's streaky pork is 350 grams 2 eggs 30 grams of wet starch 10 grams of cooking wine Refined salt is 2.5 grams of gourmet powder and 2 grams
• Condiment: 100 grams of fresh soup Black siliquose pelvetia is 10 grams, coriander is a section of 10 grams The spring onions and ginger are each 20 grams of soy sauce and 10 grams of pepper powder and a gram of vinegar and 2 grams of sesame oil and 10 grams
• The crisp meat method in Sichuan:
• ( 1) Peel the streaky pork, spend the knife on two sides Ji, make into 2.5 centimetres more long, 1.5 centimetres wide, one 0.8 centimetres thick.
  
  ( 2) Adjust the egg, wet starch into the paste; Steep the siliquose pelvetia to clean, cut the silk; 10 grams of spring onions, ginger shred, another 10 gram is stripped, sliced and struck loose.
  
  ( 3) Round-bottomed frying pan get angry, widen oil cook 70% hot, hang even egg paste meat lump, put enter oil, pull out while bombing golden yellow, put into the soup bowl, steam with the steamer tray on soy sauce, cooking wine, fresh soup, the spring onions, ginger lump completely, take out in about 20 minutes.
  
  ( 4) Sort out the spring onions, ginger, the decoction drip is entered in the round-bottomed frying pan, deduct the meat in the soup plate.
  
  ( 5) Round-bottomed frying pan get angry, add siliquose pelvetia, refined salt boil, skim foam of floating, let coriander piece, spring onions silk ginger silk go at the crisp meat and then, the decoction adds the gourmet powder, vinegar, sesame oil, pepper powder, water it on the crisp meat in the round-bottomed frying pan.
• Note:
• It is on the upper part of the body of the pig that the crisp meat in Chengdu selects suitable materials, because the meat here is more tender, fry fertily and thinly. After the in flakes meat slices, add Chinese prickly ash, salt, Chinese liquor, the end such as ginger, starch, mix with the egg clearly according to the amount of the starch, can't be too clear can't do very much either, after pickling for five minutes, remember not adjusting with water, because flood the good meat and should put into the oil cauldron and fried, if there is water, very dangerous, the oil will be blown when meeting water. The meat after frying is not only very fragrant, but also can fry the pig in the meat some come out, taste on can mouth more too. Meat need, fry, get, 80% can be dragged for while being familiar only. Then cut into pieces, put it at the bottom of the bowl. Can all put potatoes or lotus root on meat, the potato lotus root cut small one, then steam the fire to familiar with. Want fire, produce result the food steamer most. Can used for soup basin look through, come over by bowl head with one steam well, potato or in the basin ins and outs lotus root, the above is the crisp meat. Boil, go some green vegetables put surface their, endure any juice at this moment, juice add vinegar, chopped scallion, the end such as ginger, it then not drench can not at meats crisp surface with. Vinegar is one must little condiment, amount that show depend on personal taste and speech.