问：
猪肉与大蒜是什么关系啊？

答：
1，里脊肉切成条状，加料酒盐，淀粉，抓均匀。

2，黄瓜洗净切窄线。

3，水，头发丝状xx。

4，锅八时结束的石油排放入热油炸粉猪肉下，稍洋葱，加入豆瓣辣酱，酱油，盐，糖，少许醋，搅匀。

木耳丝炒黄瓜丝以及

5，加味精锅。

鱼类起源口味的猪肉。据传说，很久以前，有一个人的生意，在四川，他们的家，很喜欢吃鱼，对调味也很讲究，所以他们不得不把一些时间少玉葱，姜，蒜，酒，醋，酱油去排名味的酱油。有{yt}晚上，在其他菜油炸，使她成分，以免浪费自己的时间用剩的配料{zh1}绍宇在这烹制的菜肴摆放了，当她认为这是将菜不好吃，可能是家庭的女主人很好吃，可能是在良好的男子返回家中承认，她是发呆之际，她的丈夫回家做生意。丈夫，我不知道它仍然感觉，特别是肚子饿了一碗蔬菜，他抓着他的手和口前咽船上晚餐，没有等待一分钟，他就迫不及待地问他的妻子怎么做这个菜是使用，她只是结结巴巴地说，她意外地发现她的丈夫多次称赞他们的菜的味道，她看见她的丈夫没有回答，也问了一个“好好吃，是怎么做”，因此只有一个妻子武夷施发言他一次。但是，这菜是炒的成分邵与，及其他菜肴，它的味道只能无限(Quick)(Infiniti)的，所以命名为鱼味炸，来自这个名字。

答：
餐厅吃身手矫健，做到{zh0}。

答：
洋葱。生姜，醋和鱼一起将味道。

答：
鱼香肉丝
材料
瘦猪肉250克
竹笋，水，脂肪50克每木耳15克
泡沫
大蒜辣椒20克
生姜10克

方法制作
猪肉，竹笋，木耳切丝入碗，加少许盐调味;
将与汤煮沸芡汁酱油调;
热油猪肉进入6滑粉末;
添加姜，蒜，辣椒潮州(Chaozhou)泡沫鱼腥味，到竹笋，那么下一个，炒木耳，遴乳钱其琛汁即成。

鱼香肉丝，鱼味的调料和命名。鱼类的菜的味道，只是在最近十年中，民国初年四川厨师的先驱。发表于1909年，“成都(Chengdu China)通览”载有1328四川菜种，但不是鱼菜的气味，说明鱼的鲜味只能是一盘1909年后出现。鱼香肉丝的“鱼”的泡沫胡椒，四川盐，酱油，糖调味，姜，蒜末，洋葱与明星混合。香料和鱼并不是脱离实际的，它是四川民间在烹调鱼用调味料仿制和方法，为“鱼xx风味”，并有咸，甜，酸，辣，鲜，香等，烹调蔬菜的味道很好。
大蒜是四川菜，主要的传统风味类型之一。成鱼腥味的菜，味道并不来自“鱼”，而是泡红辣椒，葱，姜，蒜，糖，盐，酱油和香料混合。这种方法是从四川民间烹调鱼和调味料的独特方法，而演习已广为在四川，与咸，酸，甜，辣，香，新鲜，丰富的葱，姜熟菜使用，大蒜的特点。
猪肉菜，主要原料，选择3个作为肥料，齐车嗯薄带滑炒猪肉，猪肉可以投标纹理。走进菜红润，肉嫩，质量新鲜的鱼，丰富的味道。
原料：猪肉5 2（约200克），水发玉兰片，黑木耳，泡红辣椒，生姜，大蒜量。调味料：盐，醋，糖和其他适当的数额。
的法律制度：①猪肉，玉兰片，木耳正进入一个碗切碎，加少许盐调味。加入肉汤，煮酱成干汁②调整。 ③根据与在湿滑的因果关系，添加姜，蒜，泡红辣椒潮州(Chaozhou)鱼腥味，然后下入玉兰片，炒木耳丝，加入酱油发球煮熟的猪肉油钱。

答：
好！支持！

How to do the best to eat fish-flavored pork?

Question:
Pork with Garlic What is the relationship ah?

Answer:
1, fillet into strips, add cooking wine salt, starch, grasping uniform.

2, Wash and cut cucumber narrow wire.

3, water, hair cut filamentous fungus.

4, pot 8 at the end of oil discharge into the hot powder under the pork fried, slightly onion, add豆瓣chili sauce, soy sauce, salt, sugar, a little vinegar, stir well.

fungus filament wire cucumber stir well

5, plus MSG pan .

the origins of fish-flavored pork. According to legend, long ago, there is a business in Sichuan people, their home, it is very fond of eating fish, the seasoning is also very particular about, so they have to put some time Shaoyu onions, ginger, garlic, wine, vinegar, soy sauce go rank Flavor of the sauce. In one night, the hostess of the family in the frying of the other dishes, she makes ingredients in order not to waste her time last Shaoyu with leftover ingredients are placed in this fried dishes and, when she thought it was shall dishes may not taste very good to eat, may be the man returned home in good confessed that she was the occasion of a daze, her husband went home to do business. The husband I do not know of it is still feeling hungry belly bowl of vegetables in particular, and he grabbed his hand and before dinner aboard the mouth pharynx, no wait a minute, he could not wait to ask his wife what to do this dish is to use , and she just stammered, she unexpectedly found her husband repeatedly praised the taste of their dishes, and she saw her husband did not answer, has asked a how delicious is what to do, so only one wife Wuyi Shi spoke to him again. But this dish is to fry the ingredients Shao Yu, and other dishes, its flavor will only infinite, so named for the fish-flavored fried, derived from this name.

Answer:
restaurant to eat great cook to do the best.

Answer:
onion. Ginger, vinegar and fish will taste together.

Answer:
fish-flavored pork
materials
lean pork 250 grams
bamboo shoots, water, 50 grams of fat each fungus 15 grams
bubble
garlic pepper 20 grams
ginger 10 grams

method for making
pork, bamboo shoots, fungus shred, into the bowl add a little seasoning salt;
tune into the sauce with the broth boil Euryale ferox juice;
pork in hot oil into a 6-slip powder;
Add ginger, garlic, chili Chaochu bubble fish smell, then the next into the bamboo shoots, stir-fried fungus, Lin Ru qian juice Serve.

fish-flavored pork, with fish-flavored seasoning and naming. Fish flavor of the dishes is only in recent decades, the pioneer of the early Republican Sichuan chef. Published in 1909, Chengdu to look through, contains 1328 kinds of Sichuan dishes, but not a smell of fish dishes, indicating the fish flavor can only be a dish that appeared after 1909. Fish-flavored pork s fish-flavored by the bubble pepper, Sichuan salt, soy sauce, sugar, ginger, minced garlic, onions mixed with stars. The spices and fish are not detached, it is an imitation of the Sichuan civil seasoning used in cooking fish, and methods, known as fish-flavored , and has a salty, sweet, sour, spicy, fresh, fragrant and so on, for cooking vegetables taste excellent.
Garlic is a Sichuan dish, one of the major traditional flavor type. Into a dish with the fish smell, its taste does not come from fish , but bubble red pepper, onion, ginger, garlic, sugar, salt, soy sauce mixed with spices. This method is derived from the Sichuan civil unique method of cooking fish and seasonings, while the exercises had been widely used in the ready meal in Sichuan, with salty, sour, sweet, spicy, fragrant, fresh, and rich green onions, ginger, garlic characteristics .
pork dish main materials, to choose three as fertilizer, Qi Cheng thin strips of pork fried slip, can the pork is tender texture. Into the dishes rosy, meat tenderness, quality fresh fish, rich flavor.
raw materials: pork 5 2 (about 200 grams), water-fat soaked bamboo slices, black fungus, soak red peppers, ginger, garlic amount. Seasoning: salt, vinegar, sugar, and other appropriate amount.
system of law: ① the pork, soaked bamboo slices, edible fungus are shred, a little salt into a bowl add seasoning. Add broth and boil the sauce ② tune into qian juice. ③ Under the oil with the pork in the causal slippery, add ginger, garlic, red peppers Chaochu bubble fish smell, and then the next into the soaked bamboo slices, stir-fried fungus silk, cooked into the sauce Serve qian.

Answer:
good! Support!05-01-03