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: Take 500 grams of cover pig's back leg m... Traditional Sichuan-style pork

• 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: Take 500 grams of cover pig's back leg meat
• Condiment: Garlic bolt, Pi County beans petal, soy sauce, sweet sauce, gourmet powder, take lard
• Traditional Sichuan-style pork method:
• 1,Pork blow, wash clean, put into slaughterhouse, boil to familiar with just, pull out, air cool to cut block;
  2,The garlic bolt is cleaned, cut horse's ears shape;
  3,The oil is put in the pan, put pork slices and fry and present " the oil lamp nest " to producing oil At the time of the form, put and chop thin Pi County beans one to fry and colour fragrantly;
  4,Join sweet sauce to fry scatteredly, fire fragrantly, put the soy sauce, garlic bolt, gourmet powder to fry and grow brokenly to the garlic bolt, put one.
• Note:
• Perfume is strong, the color is fresh and a little sweet.