Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: The acid is sweet Make the difficulty: Ganish food (intermediate) Make time: 20 minutes The materials: Thin pork 200, water send Auricularia, wa... Sichuan Style shredded pork

• The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young
• Taste: The acid is sweet
• Make the difficulty: Ganish food (intermediate)
• Make time: 20 minutes

• The materials: Thin pork 200, water send Auricularia, water send water-soaked bamboo slices respectively 25 grams
• Condiment: Steep 40 grams of hot peppers, 10 grams respectively of soy sauce, white sugar, the end of garlic, chopped scallion, cooking wine are 15 grams respectively, 8 grams of vinegar, 3 grams of refined salt, 1 gram of gourmet powder, 50 grams of starch, 125 grams of oil, 50 grams of clear soup
• Sichuan Style shredded pork method:
• 1,Cut pork into about 7 centimetres long, 0.5 centimetres of with a girth of silks. Water-soaked bamboo slices, Auricularia cut the silk, put into the bowl with shredded meat together, mix with refined salt, wet starch thoroughly
  2,The white sugar, vinegar, soy sauce, chopped scallion, wet starch and meat soup are put in the bowl, adjust into a juice of the Gorgon euryale
  3,Frying pan have very hot oven, put lard cook until 60% hot, put shredded meat fry scattered, mince, steep chilli fry, produce perfume with ginger, garlic, add water-soaked bamboo slices, Auricularia fry several, cook enter Gorgon euryale juice, how much crown of the head look through and then
  
• Note:
• The shredded meat must be cut evenly. Acid piquancy should be appropriate, with outstanding perfume.