Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Chilli Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: The pork is (thin) 300 grams. Shelle... The palace protects the meat cubelets

• The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: The pork is (thin) 300 grams. Shelled peanut( Bomb) 150 grams of eggs and 30 grams.
• Condiment: Soy sauce 8 grams of cooking wine and 3 grams of vinegar and 3 grams of salt and 2 grams of gourmet powder and a gram of white sugar and 10 grams of hot peppers are (red, sharp, do) 25 grams of Chinese prickly ash 10 grams of chilli powder and a gram of starch (maize) 3 grams of shallot and 5 grams of ginger and 4 grams of garlics and 2 grams of lard (refine) 50 grams are right amount of respectively
• The palace protects the meat cubelets method:
• 1. Cut meat into 1. 2 centimetres of square men, put the soy sauce (2 grams) , cooking wine, starch ( 1 gram) respectively , half a piece of egg, starching, catch evenly;
  
  2. The spring onions are cut open, cut 0. Section of 8 centimetres;
  
  3. It is 0 that the ginger is cut long, wide. 8 centimetres, thick about 0. Slice of 1 centimetre;
  
  4. Suitable he cuts slice long the garlic;
  
  5. Frying pan get angry, refuel 10, put peanut kernel into, fry with middle fire to ripe and fragile and fragrant (can't fry burntly) ,Put into plate;
  
  6. Put spring onions, ginger, garlic, soy sauce, cooking wine, vinegar, salt, gourmet powder, candy, starch into bowl, adjust into a juice;
  
  7.The frying pan suffers from excessive internal heat, put 40 grams of oil, put the Chinese prickly ash, hot pepper to stir-fry before stewing and fry, until the Chinese prickly ash is black, when the hot pepper is purple, put the meat cubelets into stir-frying before stewing to fry;
  
  8. And then add it with frying the hot pepper, fry out red oil, after the meat is ripe, quench the juice into, turn over and fry it evenly, put the peanut kernel immediately, could put one after frying evenly
  
  
• Note: