Description:The style of cooking is classified: Sichuan Cuisine | Millet cake | Suit the taste of both old and young Taste: Chilli Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: 200 grams of noodles, pork filling is 400 gra... Sichuan noodles in Sichuan

• The style of cooking is classified: Sichuan Cuisine | Millet cake | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: Ganish food (intermediate)
• Make time: 10 minutes

• The materials: 200 grams of noodles, pork filling is 400 grams, bud dish is 100 grams
• Condiment: 25 grams of the end of shallot, 10 grams of the end of ginger, the garlic is fine and soft 10 grams, 1.5 grams hot pepper, 10 grams of sesame paste, rape 1 heart, a little of coriander, always release, grow and smoke, cooking wine, rice vinegar, soup-stock, the Chinese prickly ash, lard, sesame oil
• The Sichuan noodles method in Sichuan:
• 1,After the pan is hot, quench into the pork filling and fry scatteredly for use
  2,Explode with lard spring onions, ginger, garlic fragrant, put the hot pepper and then, bud dish, minced meat stir-fry before stewing and fry, with cooking wine, always releasing, smoking rawly, rice vinegar, order a little soup-stock, put the sesame paste, fry evenly the Chinese prickly ash while offering the pan
  3,The boiled water cooks and boils the noodles, drag for into it in the bowl, heart blanches the rape well done for usely
  4,Quench in the noodles into right amount of soup-stock to the bowl, add and fry the good sauce and blanch the well done rape heart, spread the coriander
  
  
  
• Note: