Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: A little hot Make the difficulty: It is (elementary) to cut the mound Make time: 20 minutes The materials: Bring the cover pig's back leg... Sichuan-style pork Extremely traditional method

• The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
• Taste: A little hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 20 minutes

• The materials: Bring the cover pig's back leg meat, Pi county beans one
• Condiment: White sugar, Chinese prickly ash, ginger, gourmet powder, vegetable oil, garlic bolt
• Sichuan-style pork Extremely traditional method method:
• 1.Clean meat, put into boiled water pan, boil, familiar with to 7, pull out, air cool, cut thickness thick as one one round coin, stretch, garlic bolt uniform in size are cleaned, cut a rhombus with the oblique knife, (unsuitable to cut too longly) For use;
  2.Frying pan put very hot oven, lay a little vegetable oil, rock the oil in the pan, make it lubricate the pan around, produce the adhesion with a pot of bottom when being unlikely to put the meat, when the oil is burnt warmly to eighty-percent hotly, put 10 of Chinese prickly ash, ginger slices of a little, fry, move gently, put, cut kind back leg meat, look through, fry, frequency can too fast, movement snack, in produce the oil is spattered fry.
  3.Fry, get pan meat slices roll up slightly, moisture parch basically, put a little white sugar, beans one, county of Pi, continue translating and frying, beans petal fry perfume of offering, add garlic bolt, fry until garlic bolt broken to grow, put gourmet powder, get up pan hold dish ~~~
  
  
• Note:
• 1,Meat of pig's back leg is divided into the first and two knives, it is best to choose for two times, 3 points of fat thin 7 points, and in boil get medium, slicing, fat to can take off layer while being thin, fat thin adhesion degree kind, the head knife is too fertile and oily; Except for good back leg meat, can also choose the streaky pork of the strategic hinterland of China to replace, five flowers of so-called the strategic hinterland of China, the red meat has trilaminar that kind
  2,The Sichuan-style pork in traditional Sichuan is not with fermented soya bean, add the fermented soya bean, because the inland square difference in Sichuan Province, there is no moustache beans one in the sauce of the stir-fry used in some places, so there is no characterized perfume of one of Pi county beans, replace with the fermented soya bean
  3,Ganish food uncertain by garlic bolt spend at it fry by Sichuan-style pork, it can replace with a lot of material, like: Steamed bun block, doing cowpea, pickles, hot red pepper, son's ginger, cellar head, cabbage,etc. ~~~In a word Sichuan Cuisine's change emerges in an endless stream, the ones that have studied intensively and done and in a word paid special attention to are more, can't with moisture content heavy cooking of ganishing food, because moisture content heavy dish cook, can surface in a large amount, destroy to do fragrant sense Sichuan-style pork, make it become, have as soft silk floss fragrant ~~~~