Sichuan meat
By VicentaLakin
tastes is one of the traditional foods popular in china. it is also a gift to people. in the summer pilgrimage, the people sacrificed their gods in december of the same year. the meat is known in winter as salted and dried by wind or smoke. the famous varieties of gravy are wide variety, hunan and sichuan. sichuan, which cut the meat into five cm-high strips, which were made of pickled, dryed and baked, produced products with colours of fire, fragrance, taste and nutrient。
Recipe Recommendations
- bacon halves
- shallots of 2
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Sichuan meat
1
Half a piece of gravy in a bowl and water for half an hour。
2
Little onions choose yellow leaves, peel their skins and wash the asphalt。
3
Water is added to the pot and the meat is boiled to the point where the chopsticks fit in。
4
I'll get a bowl of chopsticks。
5
Little onions cut flowers and bowls。
6
Scratch plates, onions, to eat。Sichuan meat Make Tips
The gravy can be cooked in slices, not the sauce。