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This is no matter be in abroad,still be China's very famous plain dish together, it gets of people love. Smell is sweet hot full-bodied, you must try cooking this dish. Taking it to be mixed to kitchen cooking enjoy.
This Recipe Is A Famous, traditional Sichuan Dish That ' S Very Popular All Over China And Maybe In The West Also. Spicy And Full Of Flavor This Is One You Must Try, so Take This Pork Belly Dish To Your Kitchen And Enjoy.
This is no matter be in abroad,still be China's very famous plain dish together, it gets of people love. Smell is sweet hot full-bodied, you must try cooking this dish. Taking it to be mixed to kitchen cooking enjoy.
This Recipe Is A Famous, traditional Sichuan Dish That ' S Very Popular All Over China And Maybe In The West Also. Spicy And Full Of Flavor This Is One You Must Try, so Take This Pork Belly Dish To Your Kitchen And Enjoy.
With makings
| 250g | |
| Pi county thick broad-bean sauce | 1 spoon |
| 1/2 spoon | |
| 1 tea spoon | |
| 2 tea spoon | |
| Garlic bolt, chili | Right amount |
| Green, ginger | Right amount |
The practice of Huiguorou of cook again flesh
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Preparation feeds capable person
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Steaky pork is put into cold water stockpot to boil 15-20 minute, perhaps can insert till the chopstick can. Put cool hind cut the chip with large 3mm.
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Oil is entered after the baked wheaten cake in frying pan is hot, the edge that adds cutlet to fry the flesh begins to furl, fill the flesh after what fat part begins to change is transparent come out.
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Right amount oil is put anew in boiler, after joining green, ginger and sauce of two kinds of beanses to fry a fragrance, break up into cutlet fry even, join cooking wine and unripe smoke soy to fry even.
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Answer garlic bolt and chili to break finally salt is put to flavor after be born a boiler.
Small stick person
1. flesh leaves boiler with cold water, after thoroughlying cook, put certainly cool cut again, put cool the closer fact that the flesh after changes, the flesh that cuts cuts thickness to just can agree.
2. had better taste the flavour of dish before adding salt finally, because of itself of sauce of two kinds of beanses already very salty, perhaps do not need to add salt again.
2. had better taste the flavour of dish before adding salt finally, because of itself of sauce of two kinds of beanses already very salty, perhaps do not need to add salt again.