Ingredients ?

Sitting buttocks meat a

green garlic a handful

Pixian bean paste

sweet noodle sauce

black beans

soy sauce

wine

sugar

salt

back to the meat practice ?

Pot of cold water, under a little pepper and ginger, to the odor, meat in the pot, on the fire to cook

Burning to medium heat, to the foam, cooking about 15-20 minutes, chopsticks can be pierced can, do not cook too old

Green garlic washed, removed the old leaves, the white at the slightly patted loose, cut the malleolus-shaped standby

Pixian soybean paste placed on a board to the knife chopped fine, tempeh is also the same, the same, and the same as the meat, the meat is not a good choice for the meat. Standby. Chopping, chopping can be, must be fine

Meat cooked out, cool cold, not waiting for cool, cut into about 6 cm long, 4 cm wide, 2 mm thick slice, fat and thin can not be broken

The pot is hot, the oil, poured into the meat, scattered quickly stir-fry

Turned to medium heat, stirring, stir-frying to the meat, charred, spit oil, curling, that is, out of the "lamps nest

Pull the meat to one side, put in the bean curd, stir-fry until crispy, red oil, put in the black beans, sweet noodle sauce, a little sugar

Stir-fry well, out of the flavor, and stir-fry with the meat, and the seasoning will stick evenly in the meat

Cook along the edge of the pan about 1 tsp of cooking wine, 3 tsp of soy sauce, a little bit of salt (you can also do without, the previous degree of saltiness is already almost the same), turn on the heat, sprinkle in the garlic, and stir-fry evenly!

Tips

1. When cooking the meat, put a little pepper and ginger to add flavor and aroma, these two are enough, other seasonings are not necessary.

2. Cook the meat not too long.

3. Cut the meat with a fast knife, not sawing back and forth, to keep the slices intact. Cut as thin as possible.?

4. Both the sliced meat and the sauce should be sautéed for enough time, otherwise the shape and flavor will not be outstanding.?

5. The amount of sugar and salt should be small, because the base flavor of the bean paste, sweet noodle sauce and black beans in the front is more than enough.?

6. The stir-fry in the back should have a big fire and a fast hand, and the vegetables should not come out of the soup.