1, blanch garlic moss. It is because the fiber structure of garlic moss is relatively tight, it is not easy to directly taste, and it is easy to soften when fried for too long. So blanch the garlic moss with clear water before frying, so it will be easy to taste after frying.

2, blanching garlic moss: sit in the pot to boil water, add enough water to the pot, after the water boils, pour in the chopped garlic moss, and then cook it with medium heat. After the water boils, add a spoonful of vinegar to blanch for one minute, then take it out, rinse it with cold water immediately after taking it out, then drain it and cook it again. The fried meat with garlic moss made in this way will be particularly delicious.