Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: Salty and fresh Make the difficulty: Ganish food (intermediate) Make time: 60 minutes The materials: Pig's streaky pork 400g rice is 100 grams C... The powder steams the meat

• The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young
• Taste: Salty and fresh
• Make the difficulty: Ganish food (intermediate)
• Make time: 60 minutes

• The materials: Pig's streaky pork 400g rice is 100 grams
• Condiment: Soy sauce 2 soup spoon( 30 ml) ,1/2 of the teaspoons of Chinese prickly ash (3 grams) ,1/2 of the teaspoons of pepper powder (3 grams) ,The spring onions are one, the ginger is 1 yuan, 2 teaspoons of cooking wine (10 ml) ,A little of coriander, 60 grams of oil
• The powder steams the meat method:
• 1.Middle burns the frying pan hotly, bes, puts the rice into, fry and mix ceaselessly with the slice, put the Chinese prickly ash to fry together subsequently, overspend cream-coloured to turn to be yellow, happen perfume, hold, appear, spread out, air cool, fry rice well put into grinding machine gruel become thick powder.
  2.The shallot cuts a chopped scallion, the ginger is soaked with a little fresh water after being mashed, make into the ginger and water, the coriander is cleaned and minced.
  3.The streaky pork is sliced, mix thoroughly with oil, soy sauce, Jiang Shui, pepper powder, rice powder, put into bowl.
  4.Add water in the pot for steaming food, the fire boils, will put the bowl of the steamed pork in ground rice carefully and put the food steamer, have steamer tray transfer fire steam to very ripe 60 minute, look through, buckle in plate take out, coriander ornamental let go.
• Note: