1. Wash garlic moss and cut it into sections about 3 cm long. Slice pork belly properly for later use.

2. Add a proper amount of water to the pot, add 3g salt and a few drops of cooking oil after boiling, then add the chopped garlic moss and blanch it. When the water is boiled again, immediately remove the garlic moss from the cold boiled water for later use.

3. Take another pot, heat it, add a proper amount of cooking oil, when the oil temperature is 60% hot, pour in pork belly slices, stir-fry until it changes color, add blanched garlic moss, stir-fry for 20 seconds, add a proper amount of salt and soy sauce to taste, stir-fry again 15 seconds, turn off the fire, and you can eat delicious food!

Skills summary:

1. Fried garlic moss. Never cut it completely directly. Blanch and fry. This is because the fiber structure of garlic moss is very close. If you cut it and fry it directly, it will not be easy to taste it for a short time. After a long time, garlic moss will become soft and discolored, and blanching can destroy pectin between fibers and increase the gap between fibers, so that when we cook, adding salt when blanching can make garlic moss taste in advance, and adding oil when blanching can make fried garlic moss greener!

2. If the fried garlic moss is green and does not change color, time is also very important. The time for frying garlic moss should be well grasped. The correct blanching method is to add garlic moss after the water in the pot is boiled, and remove garlic moss immediately after the water is boiled again. The removed garlic moss will be more brittle if cooked in cold water! The garlic moss after blanching in this way has a history of 6-7 years, so it won't take long to fry in the pot. Seasoning can be done several times. In addition, it must be noted that garlic moss is suitable for fire frying, garlic moss does not lose water, and it tastes crispy and delicious! The oil temperature is too low, and the garlic moss is not suitable for eating. The fried garlic moss is old and soft, and the color is black and ugly.

There is no need to put too much seasoning in garlic moss. Garlic moss and bean paste match, and the fried taste is particularly fragrant! Because soy sauce is added, pay attention when adding salt, just a little bit, not the whole thing!

Stir-fried garlic moss seems simple, but it turns out to be skillful. Learn from the chef. Green is more delicious without discoloration! I learned this method of frying garlic moss from my cousin who is a chef in a restaurant. Simple and practical! Friends who like garlic moss can try it.