Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Sweet Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: Sichuan carries Auricularias, fresh bamboo s... Sichuan Style shredded pork

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

• The materials: Sichuan carries Auricularias, fresh bamboo shoot silk, lean pork taken from under the spinal column of a hog in vain
• Condiment: Broad bean paste in Pi County, salt, oil, cooking wine, glutomate, aromatic vinegar, candy
• Sichuan Style shredded pork method:
• 1,The pork shreds, pour some cooking wine and salted, go to smell of fish. Then it is spare to use the glutomate yard;
  2,The Auricularia and fresh bamboo shoot shred;
  3,The oil cauldron arises, put a large spoon of broad bean paste of Pi County, it is fragrant to fry;
  4,Quench spare shredded meat into; Shredded meat is lubricous and tender, besides function of the glutomate, it is very important too to steep with the oil before in fact cooking; The common boiled beef pork in the restaurant, it was the oil that boiled out, otherwise where does meat come so lubricous and tender?
  5,Cook and fry the Auricularia silk and bamboo shoot silk fragrantly first, quench into and salt the good shredded meat down to turn over and fry fast subsequently;
  6,Midway may drip a spoon of aromatic vinegar and let some candy go, basically the pan can appear after the shredded meat born while being disconnected.
  
• Note: