Garlic: is a very magical ingredients, because its root is the garlic we often eat, if you use garlic and garlic sub contrast, I believe that garlic is more important, because garlic even if it is put dry, can eat, but this garlic will not work, and garlic if not in the right time to take down the old will not be able to eat, so the nutritional value of seasonal short time ingredients like this is very high. is very high, garlic moss it belongs to the warmth, but also has the warmth of the lower gas, fill the deficiency, and harmonize the internal organs, as well as the role of blood, today we come together to learn the practice of this garlic moss fried meat!

Ingredients: new garlic moss (now the season officially out of garlic moss) millet pepper, mainly to play a spicy flavor and color, shredded ginger, to play the role of flavor, because the garlic moss itself has a garlicky spicy flavor, with the ginger ginger spicy flavor can cover the garlic moss that kind of spicy flavor of the heart of the flavor, the meat is mainly to increase the aroma, so that the dish is more delicious, garlic moss fried meat is a lot of love to eat a gourmet food

1, first of all, it is a warm, tonic, internal organs, and has the role of blood. p>

1, first of all, cut the garlic moss into segments, first with oil in the pan a little bit of frying, the purpose of this step is to be able to make the garlic moss skin soft, sometimes we make garlic moss, no matter how to fry are not into the flavor, especially when making cold garlic moss, put a lot of salt garlic moss have no salt flavor, this is the reason, because of the skin of the garlic moss is very thick, so it's not easy to enter the flavor, this way, it's easy to make garlic moss. After frying, it will be able to easily into the flavor

2, garlic moss leakage and then into the five-flower meat and stir-fry a little, the five-flower meat fried, fried oil, pay attention to frying meat when you must put the pan hot, into the cold oil and then put the meat, so that it will not stick to the pan!

3, pork fried out of the oil need to give it scooped out, this lard can be fried vegetables is very good, there are many people have this habit, anyway, every day to eat vegetables, this is not only not a waste of ingredients, but also can be reasonably utilized

4, into the ginger and millet peppercorns, add a little soy sauce on the color, but here you need to pay attention to one point, put soy sauce when the pan in the The temperature must not be too high, if the temperature of the oil in the pot is too high, the soy sauce will immediately paste off when it meets the oil, not only can't color there is a bit of a bitter taste!

5, and then the chili pepper fried flavor, and then into the pure water, mainly to better let the meat to absorb water and color

6, must wait for the meat in the soup after drying out, only to put into the fried garlic moss, and then put a spoonful of salt to stir-fry together, the garlic moss at this time is very easy to taste

7, I am usually at home to make home cooking, generally do not put chicken MSG, and then put a spoonful of salt to fry. General do not put chicken MSG, you can decide according to their own tastes, and so the garlic moss fried into a little bit of soy sauce can be steamed fish

Practice is very simple, so the practice of garlic moss is very tasty, you can try, I do not know how do you usually make garlic moss fried meat? Welcome to share your good good methods and techniques to more friends!