Szechuan incense shredded pork is a famous dish in the Lu cuisine, in the spicy sweet, very much a dish, each specialties almost all have this dish style, the method is different. The main ingredient of shredded meat should be soft and tender, seasoning flavor should be crisp, seasonings should be colorful, the following side of the system to make it.

Szechuan shredded pork main ingredients: raw pork 50 grams of bamboo shoots 30 grams of fungus 25 grams of carrots 30 grams of auxiliary ingredients: oil proper salt 1 gram of bean paste 12 grams of sugar 8 grams of chicken essence soy sauce 1.5 grams of ginger and garlic 5 grams of garlic 5 grams of white pepper 1 gram of vinegar 6 ml of tapioca starch 2 grams of processing technology:

Cutting the meat into uniform, chopstick-head thickness of the shredded meat, salt, white pepper, rice wine, marinated for 10min. Marinate for 10min. add the gravy powder and gently scrub to remove the slurry, drizzle a little oil and toss. Cut the carrots into julienne strips and the soaked fungus into strips. Peel the bamboo shoots. Wash, shred and blanch in boiling water.

Scoop up, over cool and set aside. Chop the onion and garlic, small chili pepper and spare. Stir-fry quickly and evenly over high heat. Cook in a bowl of gravy. When the sauce evenly encapsulates the main and auxiliary ingredients, you can remove from the heat. Serve on a plate. Add salt, sugar, chicken essence, soy sauce, vinegar, tapioca starch and mix well. Heat the oil in a wok and add the demarinated shredded pork. Stir-fry until the color falls off, then remove from the pan. Add the carrots and stir-fry until raw.

Put the sauteed meat and carrots on a plate and set aside. Leave the oil in the pan and add green onion and garlic. Stir fry the small chili peppers to get the flavor. Add the bean paste and stir-fry the pan. First add the shredded spring bamboo shoots and fungus to burst the pan. Then add the reserved shredded meat, cut the meat into even, chopstick head thick shredded meat, put salt, white pepper, rice wine marinade for 10min shredded carrots. Stir-fry over high heat quickly and evenly.

Cook the bowl of gravy. When the sauce evenly encapsulated main and auxiliary ingredients, you can remove from the fire. Start the pot to plate, you can serve. Panda tips, early thickening bowl of gravy, can be conducive to the later stir-fry, the dose of seasoning can be adjusted according to their own taste