中文介紹
寶塔四圍碟，肉類菜譜。
主料：胡蘿蔔200克、牛肉150克、青椒200克、豬裡脊150克；調料：精鹽、味素、花椒油、五香料、糖、醋、香油、紅油、孜然、芝麻；
寶塔四圍碟的烹飪製作方法：
1、牛肉入鹵鍋中鹵熟入味；
2、分別把胡蘿蔔、青椒、豬裡脊切絲，放入鍋中焯水制熟，分別加入調料拌成三種口味；
3、熟牛肉切絲；
4、把四種主料分別放入模具中，製成寶塔形狀，盛入盤中。
烹飪操作關鍵：煮製牛肉、裡脊肉不宜過火。兩種青菜刀工粗細要均勻。四種主料放入模具時用力要適中。
英文解說
Pagoda round dish, meat recipes.
Ingredients: 200 grams of carrots, 150 grams of beef, green pepper, 200 grams, 150 grams of pork loin;
Seasoning: salt, monosodium glutamate, pepper oil, five spice, sugar, vinegar, sesame oil, oil, cumin, sesame;
Pagoda round disc production methods of cooking:
1 pot of stewed beef cooked into tasty brine;
2, respectively, the carrots, green peppers, shredded pork loin, cooked into the pot boiled water system, namely three flavors by adding spices Ban Cheng;
3, cooked beef strips;
4, the four main materials were placed in the mold, made of the pagoda shape, poured into a plate.
Cooking operation key: cooking beef tenderloin should not be too far. Thickness of two young workers to be even a chopper. Four ingredients into the mold when the force should be moderate.
