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1、传统川菜做法（TraditionalSichuancuisine）TraditionalSichuancuisineAllkindsoftraditionalSichuancuisine,SichuancuisineDaquan,deliciousSichuancuisine,doSichuancuisine,innovation,doSichuancuisineisnolongerdifficult,Sichuancuisinedetailedexplanation,,Sichuancuisine--braisedporkribswithkonjaksauceIncidentally,i
2、naSichuanschoolinSichuan,NewOrientalsawadishcalled"taroribs",delicious,Irememberthepractice,introducedindetailasfollows,,MaterialScience:Pork500grams,500gramsofkonjac,driedchili10star,5staranise,Hotpotbottommaterialhalfabagofbeansauce,cookingwine,sugaramount,vinegar,soysauce,scallion,ginger,garlic
3、amount,theamountoftabletsPractice:1,shortribs,overboilingwaterboil,remove.2,konjaccutstrips,boilingwaterwithsalt,cookforafewminutesthenpickedup.3,smallfirepreparehotpot,willbedrychilisaucefrywokoutofspicy,oilundertheappropriateamount.4.Stirfrytheonion,gingerandgarlicinthepan,thenaddthebeanpasteand
4、thebaseofthechafingdishuntiltheoilturnsred.5.Choptheribsandsaute.Addasmallamountofcookingwine,vinegar,sugarandsoysauce.Lettheribscoloranddrainasmuchaspossible.6,addboilingwater,soasnottospareribsasappropriate.Simmer.7,abouttwentyminuteslater,addkonjac,stew.Turnonthefire.By8,afterthepotribs.Sichuan
5、DoublecookedporkslicesThetraditionalSichuanDoublecookedporkslices,enough,makedeliciousDoublecookedporkslicesathomewillbeabletodothefollowing:MaterialScience:Meat,pickledginger,hotpepperfoam,watercress,sweetsauce,MSG,salt,garlicboltPractice:1.first,let'sseethemainingredients.2.,oneoftheessentialsof
6、friedmeat,tosetpot,thatis,thepotheat,themorehotthebetter,mainlyinordernottomeatintheprocessofblastingattachedtothepot.3.piecesoffriedmeat.Youcanaddsomesaladoilbeforetheexplosion.ThemeatIboughttodayisabittoothin.Itdoesn'thavemuchoil.Addingoilismorelikelytobreakoil4.,afterthemeatburst,thepot,oilinth
7、epot.Smallfirestirfryginger,chilli,watercressbubblebubble.ThepurposeofusingasmallfireisnottoallowseasoningduetolargefirefriedHu,sothathisfragranceandtasteoutoftheline.5.seasoningscookedmeat,skillet.Youcertainlymu
