Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Salty and fragrant Make the difficulty: Ganish food (intermediate) Make time: 30 minutes The materials: The pig back leg one two one hund... Fragrant fragrant Sichuan-style pork

• The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
• Taste: Salty and fragrant
• Make the difficulty: Ganish food (intermediate)
• Make time: 30 minutes

• The materials: The pig back leg one two one hundred sheets 370 meat gram, garlic sprout (green pepper, garlic platforms yellow is also but) 70 grams
• Condiment: 25 grams of lard, a sauce and 12 grams, a little aniseeds, soy sauce, cooking wine is 12 grams respectively, 5 grams of white sugar, broad bean paste, spring onions are 5 grams respectively, 3 grams of gourmet powder.
• Fragrant fragrant Sichuan-style pork method:
• 1,Put the pork of monoblock into rolling in water to boil first, add a little cooking wine and aniseed, in order to except offensive smell, seven eight produce pan when being familiar;
  2,Cut the meat one into 3-4CM wide scene form, the garlic sprout is sliced;
  3,Hot oil, put the meat slices into, it is fried that the fire turns over, roll up producing oil to the meat slices;
  4,Colour by soy sauce with white sugar, put broad bean paste, of sauce, look through, fry, appear fragrant taste add like garlic sprout section;
  5,Before offering the pan, the salt, gourmet powder put.
  
• Note:
• Fresh and fragrant, family's taste (this dish does not use candy and soy sauce in Sichuan, but use sweet red soy sauce) .
  Note: The person not liking eating the fat, the time when stir-frying meat before stewing can be a little longer, it is burnt and fragrant that there is one kind of meat coming out like this, good o too (?¨¦ _ ?¨¦) o!