Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Clear and fresh Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: The pork is (thin) 150 gram... Sichuan Style shredded pork

• The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
• Taste: Clear and fresh
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: The pork is (thin) 150 grams, carrot is 10 grams of green peppers and 20 grams.
• Condiment: 5 grams of white sugar 1 gram of salt 10 grams of soy sauce Garlic ( White cover) 3 grams of ginger and 3 grams of shallot and 5 grams of vinegar and 2 grams of vegetable oil and 30 grams of starch (pea) 3 grams of hot peppers are (red, sharp) 10 grams.
• Sichuan Style shredded pork method:
• 1.Cut the ginger, spring onions, garlic at the end, the hot pepper is minced, the starch is adjusted with water wetly and sparely; The carrot is cleaned and shredded.
  
  2.Cut the thin pork into a filament about 5 centimetres long, add half of salt and mixed water starch, use and hold in hand evenly. The remaining water starch and white sugar, soy sauce, vinegar are adjusted into a juice for subsequent use again.
  
  3.Enter the vegetable oil on the pan, it is hot to boil, fried the shredded meat first, put condiments such as hot pepper, carrot silk, ginger, spring onions, garlic immediately, the very hot oven is fried for several times quickly, quench into the mixed starch juice and thicken soup immediately after the shredded meat is well done, fry evenly out the pan.
  
  
• Note: