Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Salty Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: Pork ( Two one hundred sheetses of meat of b... Sichuan-style pork of garlic bolt

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

• The materials: Pork ( Two one hundred sheetses of meat of back leg) 0.5 kilograms, 0.15 kilograms of garlic bolt
• Condiment: It take lard one two, salt the second, sauce five moneys, the fourth, the fourth such as spring onions such as gingers, appropriate amount of Chinese prickly ash, bechamel six money, Pi County beans petals of one twoes redses sweet
• The Sichuan-style pork method of the garlic bolt:
• 1,The fat and thin and related and leather pork is washed clean;
  2,On putting the boiled water and putting the very hot oven in the pan, put the pork and spring onions, ginger, Chinese prickly ash. Meat boil but boil pa ' Sound: ) . Clean the garlic bolt to cut the long festival in eight, the beans one is cut thinly;
  3,We do the steam to pull well-done meat out, cut about one point of thick gross weight meat slices while there is remaining energy;
  4,Put the frying pan on the middle fire, put lard, the oil is cooked to putting the meat slices medium rare, it is fried evenly that a little salt shovels put at the same time, fry shovel in pots of side, put into beans petal, sweet sauce fry, produce perfume (according to the hobby among oil produce oil, to meat slices, can also add some fermented soya beans) Fry with the meat together evenly, then put the garlic bolt to fry jointly. It is familiar for garlic bolt to fry but mustn't fry fade, enter soy sauce fry even, get up pan get and then .
• Note: