1, garlic moss pinch off the older parts of the head and tail by hand, wash and drain.
2. Cut garlic moss into inches. Pork belly is cut into slightly thicker shreds. Pork belly is selected as the meat, and the fried garlic moss tastes fragrant. If lean meat or tenderloin is used, the shredded pork is marinated with starch, and the fried pork is tender, so the pork belly does not need to be marinated.
3. Add water to the pot to boil, add a little salt, add garlic moss and blanch it until the color turns dark green, and remove the garlic moss. When blanching garlic moss, adding a little salt to the water will make the color of garlic moss greener. Before frying garlic moss, adding more blanching can remove the spicy taste of garlic moss, shorten the frying time of garlic moss and make garlic moss easy to taste.
4. Quickly put the blanched garlic moss in cold water for cooling, remove and drain the water for later use. After blanching the garlic moss, put it in cold water for cooling, so that the color of the garlic moss will not turn yellow and the crispy taste of the garlic moss can be maintained. If the garlic moss is not cold after blanching, and the garlic moss is still warm, the color will turn yellow in a while.
5. Heat the pot with oil, add pork belly and stir fry, and stir fry pork belly to get oil. Pour in soy sauce and cooking wine, stir-fry the shredded pork and color it. The cooking wine has the function of removing fishy smell, so that the fried shredded pork is not fishy.
6, add garlic moss, add salt, stir fry evenly over high fire, turn off the fire, and serve out. A plate of shredded pork fried with garlic moss is ready.