Fried garlic moss with sliced meat is delicious, and the specific methods are as follows:

Tools/materials: garlic moss, plum blossom meat, onion, ginger, starch, refined salt, soy sauce and oyster sauce.

1, garlic moss to remove the old roots in the head, cut off the tail, wash and cut into small pieces.

2. Slice the pork, add half a spoonful of oyster sauce and half a spoonful of fresh soy sauce, add a little water and stir by hand until the water is thick, add a proper amount of starch and stir well, and pour a little cooking oil to prevent adhesion.

3. Add a proper amount of cooking oil to the pot, put the sliced meat flat, add chopped green onion and Jiang Mo and stir fry, then add garlic moss and stir fry. Add a proper amount of salt, oyster sauce and a fresh soy sauce, stir-fry evenly over high fire and stir-fry until cooked.

Selection method of garlic moss:

1, look at the appearance of garlic moss: mainly look at whether there is any injury and whether there is a very faded appearance. Once garlic moss is found to be faded, try not to buy it. The faded garlic moss is not only not delicious, but also has low nutritional value, so I suggest you choose garlic moss that looks neat and round.

2, look at the color of garlic moss: when choosing garlic moss, you will find cyan and dark green. I suggest you choose dark green, which is a little tender.

3. Try whether the garlic moss is tender: you can lick the root of the garlic moss with your thumb and forefinger. If it's easy to cut off, it's fresh. So when we buy garlic moss, if it breaks when we pinch it, it means that garlic moss is fresh and tender, so we can buy it with confidence, but remember not to pinch it too much to avoid waste.

4. See if the garlic moss is fresh: If you want to choose fresh garlic moss, you need to pay attention to 2 points. First, whether the appearance of garlic moss is full and does not fade. The second is the tip of garlic moss. If the tip is full and green, then garlic moss is fresher.

5, look at the thickness of garlic moss: too thin garlic moss tastes tasteless. And it's too thick to chew. I suggest you choose the thick one.