Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Salty and fragrant Make the difficulty: Ganish food (intermediate) Make time: 30 minutes The materials: 400 grams of meat of pork rump after the... Sichuan-style pork in Chengdu

• The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young
• Taste: Salty and fragrant
• Make the difficulty: Ganish food (intermediate)
• Make time: 30 minutes

• The materials: 400 grams of meat of pork rump after the pig 100 grams of garlic sprouts 100 grams of sharp peppers
• Condiment: Broad bean paste Fermented soya bean Ginger Chinese prickly ash aniseed cassia bark yellow wine of spring onions
• The Sichuan-style pork method in Chengdu:
• 1,The boiled water puts the meat, boil for about 20 minutes, among them the spring onions, the ginger, Chinese prickly ash, the aniseed, cassia bark, yellow wine are put, skim foam of floating, wait for chopsticks can insert meat, imprison fire, 5 minute such as bubble, produce and then pan
  2,Garlic sprout and sharp pepper are cut each obliquly, meat cuts a big thin slice
  3,Pan put a little oil, put meat slices, stir-fry before stewing, fry, after it is curly and transparent for meat slices to become, produce the meat shovel
  4,Put broad bean paste, stir-fry red oil before stewing out, put the fermented soya bean, the ginger silk, garlic sprout, with frying for a moment
  5,Quench the meat slices into, continue turning over and frying, wait for the garlic sprout to slightly soften, drench yellow wine, the pan arises to put one
• Note:
• This dish was not used with the salt when being fried, because broad bean paste has been already salty enough