Food Material List
- 1 Seam meat 300g
- 2 Sichuan pickles A small horse
- 3 Sweet and bitter bamboo shoots 3-2 roots
- 4 ginger A block
- 5 seed powder of Chinese prickly ash Appropriate amount
- 6 Cooking wine Appropriate amount
- 7 Raw meal (I use sweet potato powder) Appropriate amount
- 1 Sliced pork, with raw meal, proper salt, pepper powder, good wine, fat part can be left alone.
- 2 Slice the bitter bamboo shoots as thin as possible, so they are easy to cook and tasty.
- 3 Cut pickles into shreds and take another slice of ginger
- 4 Material ready, remember fat is better separated, do not mix with any seasoning.
- 5 Cook fat.
- 6 When the fat is golden, add pickles and stir-fry until fragrant.
- 7 Add water, add salt and pepper granules to the soup after boiling, then cook the bitter bamboo shoots with the steamed meat slices, and boil over high heat.
- 8 About a few minutes, after the soup is ready, the salt is not enough to add salt, and then put some monosodium glutamate or chicken essence. When steak meat, put enough salt, not too light. In this way, the soup of pickled vegetable slices is ready. The sour pickled vegetable, the sweet bitter bamboo shoots, and the tender and smooth pork are the flavors of April and May in southwestern Sichuan.
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