问：
鱼香肉丝怎么办？

答：
鱼香肉丝
“世界商业评论”ICXO.COM（日期:2004 - 07 - 26 16:20）

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[ICXO.com编者按]四川风味

[特点]甜，略带酸性，和Xianla，应该有下酒饭。
[材料]材料：瘦猪肉200，水，菌克30克，30克的蔬菜。
调味料：植物油75克，20酱油，醋，葱，姜，蒜，每10克，糖克，料酒，胡椒粉泡沫的盐，3克，湿淀粉13克每15克，2克味精，汤适当。
[生产工艺]（1），一点点酱油，盐肉切丝，烹饪与湿淀粉拌匀酒好，把一些石油。蔬菜，食用菌，清洁的水都发切丝，泡辣椒切碎。葱，姜切碎。
（2）与糖，醋，酱油，葱，姜，蒜，料酒，味精，淀粉，把汁汤的权利。
（3）晁少热润滑，油热，推动下，猪肉手勺蔓延，然后加入辣椒晁除味泡沫后，发表了很好的xx和蔬菜，以炒炒，一个良好的果汁，果汁倒，炒炒再次开幕前几个发球。

答：
植物油65克，21酱油，醋，葱，姜，蒜各5克，糖克，料酒，辣椒15克盐泡沫3克，湿淀粉15克，味精2克，汤适当。
[生产工艺]（1），一点点酱油，盐肉切丝，烹饪与湿淀粉拌匀酒好，把一些石油。蔬菜，食用菌，清洁的水都发切丝，泡辣椒切碎。葱，姜切碎。
（2）与糖，醋，酱油，葱，姜，蒜，料酒，味精，淀粉，把汁汤的权利。
（3）晁少热润滑，油热，推动下，猪肉手勺蔓延，然后加入辣椒晁除味泡沫后，发表了很好的xx和蔬菜，以炒炒，一个良好的果汁，果汁倒，炒炒再次开幕前几个发球。

答：
您好：
植物油65克，21酱油，醋，葱，姜，蒜各5克，糖克，料酒，辣椒15克盐泡沫3克，湿淀粉15克，味精2克，汤适当。
[生产工艺]（1），一点点酱油，盐肉切丝，烹饪与湿淀粉拌匀酒好，把一些石油。蔬菜，食用菌，清洁的水都发切丝，泡辣椒切碎。葱，姜切碎。
（2）与糖，醋，酱油，葱，姜，蒜，料酒，味精，淀粉，把汁汤的权利。
（3）晁少热润滑，油热，推动下，猪肉手勺蔓延，然后加入辣椒晁除味泡沫后，发表了很好的xx和蔬菜，以炒炒，一个良好的果汁，果汁倒，炒炒再次开幕前几个发球。
希望这是你想要的~~~~~~~~~~

Fish-flavored pork how to do?

Question:
fish-flavored pork how to do?

Answer:
fish-flavored pork
World Business Review ICXO.COM (Date :2004-07-26 16:20)

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[ICXO.com Editor s note] Sichuan style

[Features] sweet, slightly acidic, and Xianla, should there have been under the Sakamoriba.
[materials] Ingredients: 200 grams of lean pork, water, fungus 30 grams, 30 grams of vegetables.
Seasoning: vegetable oil 75 grams, 20 grams of soy sauce, vinegar, onion, ginger, garlic, each 10 grams, sugar, cooking wine, pepper foam each of the 13 grams of salt, 3 grams, wet starch 15 grams, 2 grams of MSG, soup appropriate.
[production process] (1), shred meat with a little soy sauce, salt, cooking wine mix well with the wet starch is good, mix some oil. Vegetables, edible fungus and thoroughly clean both water-fat shred, soak chopped peppers. Onions, ginger mince.
(2) with the sugar, vinegar, soy sauce, onion, ginger, garlic, cooking wine, monosodium glutamate, starch, soup right into the juice.
(3) Chao Shao Heat lubrication, oil heat, promoting the spread under the pork hand spoon, then add chili Chao Chu flavor bubble later, issued a good fungus and vegetables, with the stir fry, pour on a good juice, juice, stir fry again when opening a few Serve.

Answer:
vegetable oil 65 grams, 21 grams of soy sauce, vinegar, onion, ginger, garlic each 5 grams, sugar, cooking wine, pepper foam of 15 grams of salt 3 grams, wet starch 15 grams, monosodium glutamate 2 grams, soup appropriate.
[production process] (1), shred meat with a little soy sauce, salt, cooking wine mix well with the wet starch is good, mix some oil. Vegetables, edible fungus and thoroughly clean both water-fat shred, soak chopped peppers. Onions, ginger mince.
(2) with the sugar, vinegar, soy sauce, onion, ginger, garlic, cooking wine, monosodium glutamate, starch, soup right into the juice.
(3) Chao Shao Heat lubrication, oil heat, promoting the spread under the pork hand spoon, then add chili Chao Chu flavor bubble later, issued a good fungus and vegetables, with the stir fry, pour on a good juice, juice, stir fry again when opening a few Serve.

Answer:
Hello:
vegetable oil 65 grams, 21 grams of soy sauce, vinegar, onion, ginger, garlic each 5 grams, sugar, cooking wine, pepper foam of 15 grams of salt 3 grams, wet starch 15 grams of , MSG 2 grams, soup appropriate.
[production process] (1), shred meat with a little soy sauce, salt, cooking wine mix well with the wet starch is good, mix some oil. Vegetables, edible fungus and thoroughly clean both water-fat shred, soak chopped peppers. Onions, ginger mince.
(2) with the sugar, vinegar, soy sauce, onion, ginger, garlic, cooking wine, monosodium glutamate, starch, soup right into the juice.
(3) Chao Shao Heat lubrication, oil heat, promoting the spread under the pork hand spoon, then add chili Chao Chu flavor bubble later, issued a good fungus and vegetables, with the stir fry, pour on a good juice, juice, stir fry again when opening a few Serve.
hope this is what you want ~~~~~~~~~~04-12-30