bring down the blood pressure

Drive ascaris

resist

Relieve fatigue

Clearing away heat and fire

Removing blood stasis and relieving pain

cardiovascular disease

The best choice for dining. "

Sichuan cuisine is a traditional dish for cooking pork in China Sichuan cuisine. Sichuan cuisine has a unique taste, bright red color, fat but not greasy, and it tastes very delicious.

Materials?

Second course meat 1 piece

Ginger 1

Garlic right amount

Proper amount of garlic seedlings

Appropriate amount of bean paste

Appropriate sweet noodle sauce

Yongchuan douchi right amount

How to cook pork?

Add water to the pot, put the meat into the pot with cold water, add ginger and pepper and cook the meat for about 25 minutes. After 25 minutes, take out the pork and let it cool. After the pork is cooled, it is cut into pieces of about 3 mm against the grain.

Ginger and garlic are crushed and cut into minced garlic in Jiang Mo. Pat the roots of garlic seedlings (ensure that they are cooked synchronously with the leaves), and then cut them with a diagonal knife.

Add a proper amount of base oil when the pan is hot, add two pieces of meat when the pan oil is cold, stir-fry until fragrant, and stir-fry excess oil.

If there is too much oil after frying, knock out a little oil. Then add Yongchuan douchi and bean paste and stir-fry until fragrant. Stir-fry the meat evenly, and color it after fragrance. Stir-fry and color until paste, add ginger, garlic and sweet noodle sauce, and stir well over low heat.

Add garlic seedlings in the fire, stir fry quickly after the garlic seedlings go down, and add a little sugar and vinegar. Stir-fry quickly until the garlic seedlings are cut off, then take out the pan and put on the plate.

skill

1, when buying meat, you can ask the boss to burn the skin to remove excess pig hair and fishy smell. 2. Traditional cooked pork can't add salt and soy sauce. Only bean paste and sweet noodle sauce can be used to adjust the salty taste.