In the first step, pop the onion, ginger and garlic, then pour in the cleaned and cubed meat. Keep stirring until the meat is golden brown on both sides. Note that the meat here is best with a bit of fat, so that you can fry the lard, which is particularly fragrant and delicious.

The second step is to add seasoning to the fried meat. I usually add a little bit of soy sauce, used to color, and soy sauce, cooking wine to fishy. If you like sweet, you can also add some sugar. Then, the fried meat first out.

The third step is to use the oil that was used to fry the meat, and if it's not enough, you can add some more oil. Then, when the oil is hot, pour in the garlic and stir fry. Stir-fry until the garlic is watery, then pour the stir-fried meat into it and stir-fry together. Then add salt. Finally, when the pan is about to come out, you can add some monosodium glutamate.

Garlic stir-fry meat is particularly fragrant, the meat here can be cut into small pieces of meat, but also can be cut into shredded meat. If the meat is cubed, it tastes better, and although shredded meat is more flavorful, it always tastes equal to nothing. So, I usually use small meat cubes.

Garlic yellow can be scrambled meat, but also scrambled eggs. I prefer garlic scrambled eggs to garlic scrambled meat. Because, scrambled eggs with garlic is a bit lighter.