Sichuan meat
By VicentaLakin
If you were Sichuan, you wouldn't be strange to Susu, because we were the only ones who had it. Remember, when we were kids, our guests came here to cook it. It wasn't as good as it was, it wasn't meat every day. Just when it blew up, the mother gave me and my brother a piece or two. A lot of people can cook this at home, and use the fried meat for steam
Recipe Recommendations
- pork belly half a catty
- eggs two
- peanut oil 3 two
- cooking wine appropriate amount
- bean paste appropriate amount
- pepper powder appropriate amount
- starch appropriate amount
Steps for Sichuan meat
1
First, we'll wash the five flowers and cut them in pieces, and we'll add wine, soy sauce, pepper powder, starch, egg pickles for 20 minutes.2
You put oil in the pot, you blow it when it's hot.3
When you blow it up, you'll be ready