Cooking Steps

1. 

   Step1:Many people don't like to eat streaky pork. I didn't like to eat it when I was a child. Because of the fat meat, I feel nauseous when I think about it.

2. 

   Step2:Later, I was thinking about how to get rid of the greasiness and make my mouth fresh. I went to Chengdu once to have a & lt; husband and wife lung slice & gt; my grass. It's so delicious. It's sour, hot and special. According to the taste of memory, I adjusted the taste once. Although it is not authentic in Sichuan, the taste is really good.

3. 

   Step3:It's easy to cut thin slices by freezing it in the freezer.

4. 

   Step4:Put the cut pork slices in cold water. Put two pieces of ginger, a few dried peppers, some cooking wine, and pepper. Boil for about 5 minutes and remove the cold wate

5. 

   Step5:Cut carrot and scallion into shreds. Cut cucumber into long slices. Blanch Flammulina mushroom and carrot shreds in boiling water, then fish out in cold water

6. 

   Step6:Pork with five flowers at the bottom. Spread a layer of cucumber slices. Wrap the vegetables and roll them into a roll. Set the plate

7. 

   Step7:Heat the oil to 7% heat, pour in some pepper and scald it a little. Remove the pepper and make it into pepper oil.

8. 

   Step8:The woman who makes your blood burst is the key to the juice mixing. A spoonful of Laoganma spicy sauce (add a spoonful if you like) minced garlic, a spoonful of chili oil, a spoonful of soy sauce, some sugar and a spoonful of vinegar. Add some soup and sesame to mix. Taste more. Which is not suitable to add. Spread the sauce evenly on the meat roll and eat it.

9. 

   Step9:With vegetables and Sichuan sauce, the greasy taste of streaky pork was diluted immediately. As a kind of cold dish with meat and vegetable, it's really good.

10. 

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