With makings
| Steaky pork stuffing | |
| Bud dish end | |
| Sesame paste (can omit) | |
The practice of face of Sichuan miscellaneous sauce
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Dish of steaky pork stuffing, bud, ginger, garlic parts chop.
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Oily 3 into heat, small fire fries next steaky pork stuffing slow, cooking wine is put after ten minutes.
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Last stage of any of several hot spice plants of a little salt of ginger garlic powder leaves after about 20 minutes fry dry hydrosphere to become yellow, after be being fried slightly, put salted and fermented soya paste and often smoke mix colors.
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Bead of dish playing shoot fries moment to add water to be boiled slightly, miscellaneous sauce is complete.
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When the face that boil dish in put face of sesame paste, Chinese prickly ash, oily chili, balm, hot pickled mustard tuber, salt, gourmet powder, add render of a bit soup-stock.
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Conflagration heats boiled water, next green vegetables cross water to scoop up dish, do it again roll face, reopen can be scooped, into dish irrigate on miscellaneous sauce, scatter on sweet onion powder can.
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Match soup of kelp of bone of on one bowl of pig or be bored with of Shang Jie of a variety of Chinese cabbage again, more perfect.
Small stick person
2, bud dish itself has saline taste, those who notice miscellaneous sauce is salty degree;
3, miscellaneous sauce still can not add a salted and fermented soya paste, fry with thick broad-bean sauce, have plain taste more;
4, the face that boil is not boiled certainly too soft, want stationary point space to arrive dish li of soup juice that sucks render;