1, pinch the older part of the tail of garlic moss by hand, wash and drain.
2. Cut garlic moss into inches. Pork belly is cut into slightly thick silk. Pork belly is the meat, and fried garlic moss tastes delicious. If lean meat or tenderloin is used and shredded pork is marinated with starch, the fried pork is tender, so the pork belly need not be marinated.
3. Add water to the pot to boil, add a little salt, blanch the garlic moss until the color turns dark green, and remove the garlic moss. When scalding garlic moss, adding a little salt to the water will make the color of garlic moss greener. Before frying garlic moss, adding more blanching water can remove the spicy taste of garlic moss, shorten the frying time of garlic moss and make garlic moss easy to taste.
4. Quickly put the blanched garlic moss into cold water to cool, remove and drain for later use. Blanched garlic moss and cooled in cold water, so that the color of garlic moss will not turn yellow and the crispy taste of garlic moss can be maintained. If the garlic moss is not cold after blanching, it will still be warm and turn yellow after a while.
5. Heat the oil in the pot, add the pork belly and stir fry, and stir fry the pork belly to get oil. Pour in soy sauce and cooking wine, stir-fry shredded pork and color. Cooking wine has the function of removing fishy smell, so the fried shredded pork is not fishy.
6, add garlic moss, add salt, stir fry evenly over high fire, turn off the fire, and serve. A plate of shredded pork with garlic moss is ready.