Accessories: bean paste, fragrant lobster sauce (preferably Sichuan Pengshan Zhangji fragrant lobster sauce), onion, ginger, pepper, aniseed, cinnamon, yellow wine and cook the meat, and cook for about 20 minutes. Add onion, ginger, pepper, aniseed, cinnamon and yellow wine, skim the foam until chopsticks can be inserted into the meat, turn off the fire and soak.

Let's go, cook the meat.

Pat the green garlic, cut it into sections with an oblique knife, and cut the meat into large pieces, depending on your skill, the thinner the better.

Put a little oil in the pot, add white meat, stir fry, and shovel the meat to the side of the pot after the fat becomes curly and transparent (this is the lazy way! Ha ha! In fact, we should shovel out the meat first, add the bean paste, stir fry in red oil, add lobster sauce, shredded ginger and green garlic, and stir fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough.

Start frying.

Before serving, soften the cooked pork and garlic, pour in rice wine and serve.

raw material

200g of garlic moss, 200g of peeled lean meat, 40g of vegetable oil, 35g of sesame oil12g, 35g of soy sauce, 2g of cooking wine10g, 2g of sweet noodle sauce, 20g of water starch and 3g of chopped green onion.

working methods

1. Cut the meat into 6 cm long filaments; Remove the old stems and flowers from garlic moss, wash, cut into 3 cm long sections, blanch with boiling water, and remove the water.

2. Put oil in the wok, heat it, stir-fry shredded pork to change color, add chopped green onion, sweet noodle sauce and garlic moss, stir-fry evenly, add cooking wine and soy sauce, add a little soup, thicken it after boiling, and pour in sesame oil. Serve.

trait

The meat is fragrant and the garlic moss is fresh and tender. Rich in high-quality protein, various minerals and vitamin C, garlic moss also has the functions of sterilization, stomach strengthening and blood pressure lowering.