Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Salty Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: Streaky pork is one Condiment: Eight mao for... Sichuan Cuisine's bamboo leaf powder steams the meat

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

• The materials: Streaky pork is one
• Condiment: Eight mao for one, a little spring onions, several gingers, a little of cooking wine, hot pepper, several of Chinese prickly ash, rice, several of purple meter, always release, give birth to and smoke, the chicken is precise, the candy, broad bean paste
• Sichuan Cuisine's bamboo leaf powder steams the meat method:
• 1,The streaky pork is sliced.
  2,Salt the materials wine of meat, the spring onions, the ginger octagonally down.
  3,Salt the meat down, prepare the hot pepper, Chinese prickly ash, rice, purple rice.
  4,Put 3 got ready in the pan to fry.
  5,The torch rice by hitting is copied fragrantly and becoming a little yellow to put 3 in the pan.
  6,Break 3 fried well with the mixer. Don't stir very much and break to pieces. The particle is a bit bigger and easy but.
  7,Quench 6 into while salting the good meat down. Join and always smoke, grow and smoke, the candy, the chicken is precise, a little sesame oil. Mix thoroughly.
  8,Add a big spoon of broad bean paste finally. Add a little water, make the powder moist.
  
• Note: