Fried meat with recipe name

Sichuan cuisine

Types and local characteristics

The basic characteristics are strong sauce flavor and deep sauce color, which are suitable for all seasons.

The basic ingredients are pork sitting on the buttocks (200g), mustard greens (65g), white sugar (4g), soy sauce (4g), sweet noodle sauce (10g), yellow wine (6.5g), onion ginger (6.5g) and garlic sprouts (a little).

manufacturing process

First, put the meat in boiling water, take it out, cut it into thin slices about 2 inches long and 2 minutes thick, and fry it thoroughly in Wang Zhu oil pan (until the meat slices curl). 2. Add onion, ginger, soy sauce, sweet noodle sauce, yellow wine and sugar, and finally add mustard greens and garlic sprouts, stir-fry for 20 seconds and then take out.

Just change the sweet noodle sauce into the spicy noodle sauce.

Sichuan food is not always spicy.

Like squirrel fish and Sichuan pork are all sweet.