Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Salty and fragrant Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: Cured meat in Sichuan, celery,... Cured meat of celery

• The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young
• Taste: Salty and fragrant
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 30 minutes

• The materials: Cured meat in Sichuan, celery, ginger, garlic
• Condiment: Edible oil, oyster sauce, always smoking, the chicken is precise
• The cured meat method of the celery:
• 1,Pull out after the cured meat enters rolling water is blanched for 2 minutes, the cold water is washed, put the pot for steaming food after the section, steam for 5 minutes, take out it for subsequent use
  2,Celery clean, slice, ginger garlic clean, make, break to pieces, smash mud for subsequent use.
  3,Set a little oil free to boil in the pan hotly, produce the fragrant oyster sauce, ginger mashed garlic, later quenched into and steamed the good cured meat, the fire turns over and fries fast, cooks and enters a little to always smoke at the same time, it is transparent to fry to the meat qualitative change.
  4,Quench into the celery, turn over and fry to giving birth to brokenly, spread a few chickens to flavour precisely.
  
  
• Note: