Description:The style of cooking is classified: Sichuan Cuisine | Millet cake | Suit the taste of both old and young Taste: The acid is hot Make the difficulty: It is (elementary) to cut the mound Make time: 20 minutes The materials: Wide noodles (250 grams) ,... Hot one of acid

• The style of cooking is classified: Sichuan Cuisine | Millet cake | Suit the taste of both old and young
• Taste: The acid is hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 20 minutes

• The materials: Wide noodles (250 grams) , the thin pork (160 grams) , the pickled vegetable (50 grams) , the green pepper (2) , the Chinese prickly ash (a soup spoon) , the thick soup treasure (a small box)
• Condiment: Oil (3 soup spoons) , the white vinegar (a soup spoon) , the chilli oil (2 soup spoons) , the salt (2 soup spoons)
• The hot methods of acid:
• A pickled vegetable is cleaned, cuts a filament; Green pepper go base of a fruit and seed, cut slice; The red meat is cleaned, cut a filament too.
  2 cook 3 soup spoon oil in the hot pan, fry 1 soup spoon Chinese prickly ash with little fire fragrant to pull out first, and then produce the fragrant mashed garlic, put the thin shredded meat to turn white to fry scatteredly to yellowish pink.
  3 quench into pickled vegetable silk, green pepper lump look through, fry, evenly, pour into 3 bowl fresh water boil so as to the fire.
  4 is quenched into a box of thick soup treasure and stired scatteredly, boil slowly for 10 minutes with the small fire, add a soup spoon of white vinegar, 2 soup spoons of chilli oil and 1/5 of the soup spoon salt to mix, make into the noodles soup bottom.
  5 boils another a pot of water, add a soup spoon of salt, put the noodles and break up and boil to boiling, water and enter a bowl of fresh water to treat and seethe with excitement again.
  After 6 pulls the subcooling river of noodles out, quench into the hot and sour soup and stir and boil, the pan can arise.
• Note:
• These are shares of 3 people