Sichuan cuisine or Sichuan cuisine(chuan cai hai shi na ge chuan cai hui guo rou ou pian )

Sichuan cuisine or Sichuan cuisine

Introduction:

Production steps:

Step 1: peel the lotus root and wash it. Cut it into thin slices and soak it in clean water to avoid discoloration

Step 2: prepare appropriate amount of garlic, bean paste, soybean paste and five spice powder

Step 3: cut the pork into thin slices

Step 4: pour oil into the pan, add pork and stir fry until the meat turns white

Step 5: add a spoonful of bean paste and a spoonful of soybean paste

Step 6: add proper amount of soy sauce, stir fry evenly, then set aside

Step 7: pour the remaining oil into the pot and stir fry the lotus root slices

Step 8: stir fry until the lotus root is broken, add the fried pork, stir fry evenly

Materials required:

Streaky pork: moderate

Fresh lotus root: appropriate amount

Bean paste: right amount

Soy sauce: right amount

Soy sauce: moderate

Garlic: right amount

Five spice powder: appropriate amount

Cooking wine: moderate

Note: 1. Lotus root must be cut and soaked in water. First, it can remove the starch on the surface of lotus root. Second, it can prevent oxidation and discoloration of lotus root. 2. This dish is a combination of meat and vegetable, which is ready to eat meat and compensates for vitamins. Moreover, this dish is very delicious

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chuan Cai Hai Shi Na Ge Chuan Cai Hui Guo Rou Ou Pian