干煸肉丝,四川人是用牛肉,顺切,咱换猪肉吧!纯瘦,顺肉丝切火柴梗粗细,5、6公分长,这菜与其说考刀工,不如说考火候,菜不是练牙的,半斤肉够吧?也 3、4块钱啊!滴料酒,一点盐（盐的好处是让肉紧滑,知道氽丸子不?）一勺淀粉（干）一个蛋清,拿手抓吧,感觉一下,挂的粉不要太厚,像虾仁的浆就可以.三分温油,先放一点试试,肉丝能用筷子能滑开,不抱团,浆不散就行.再升温7分热,下肉丝,去表面水分,然后再炸一遍,定型,外皮脆.好了,底油,过一下辣椒,好多饭店都用朝天椒,哎!凑和吧,别糊了,黑了影响食欲,关键是鲜姜丝,和肉丝一样粗细,中偏小的火和肉丝一起炒,对了忘了芝麻了,加上!关键的关键是四川的大红袍,麻椒,没有就用花椒吧,一把,相当与3勺,别糊了,花椒一胡,就不麻光苦了.就是辣椒,花椒,姜丝,肉丝一起中火炒5分钟,肉丝外干,靠出一点油,老抽一点,糖多一点,0K!不兴放水!可以用点番茄酱出色,底油多放点.
Both fresh dry,Sichuanese is beef,with sincerity,for a life of pork!Pure thin,with meat 2nd Huochaigeng coarseness and 5,6 cm long and vegetables rather than take this knife,but rather that take the temperature,and vegetables instead of the dental practice,dried meat enough?Also 3,4 yuan ah!Drop cooking wine,1:00 salt (salt of the benefits is to allow gravely slippery and boil for a short time meatball not know?) One scoop of starch (dry) 1 egg white,good at grasping it,I feel that not linked to the thick powder,like the slurry mixture can be.Wen third of the oil,let it point try,fresh can be used chopsticks can slide open,unile,plasma linger on the line.Warmer 7 pm heat,under fresh to the surface water,and then bombed again,stereotyping,Picui outside.Well,bottoms,pepper over this,a lot of hotels have used capsicum frutescens var,hey!Cou and bar,the other paste,and the impact of appetite,the key is fresh ginger and stir fresh and the same thickness.The fires were too small together and fresh speculation of a forgotten sesame seeds,plus!The key,the key is the magnitude of Sichuan,Ma Law,no use of pepper bar,a considerable and three spoon,do not paste,a Chinese prickly ash,not Ma-time.Is the hot pepper,pepper,ginger and stir together fresh speculation fire five minutes,fresh dry outside,from 1:00 to rely on oil and black,a little more sugar,0K!Impermissible rescue!Can tomato sauce excellent point,bottoms up more points.
