When making small fried pork, it is most appropriate to stir-fry garlic leaves for 3 seconds. Heat oil in the pan, stir-fry pork belly with medium and small fire, add .5 tbsp of light soy sauce and 1 tbsp of oyster sauce, light soy sauce, add a little sugar to refresh, stir-fry with medium and small fire until the oil is slightly burnt, and leave the bottom oil in the pan for later use. Leave the bottom oil in the pan and stir-fry the garlic leaves for one minute. Add garlic and pepper, stir-fry for 3 seconds, add a spoonful of oyster sauce, a little salt, and finally adjust the salty taste. Picking yellow leaves and dead leaves of garlic leaves, removing roots and removing sediments on the surface. If the garlic leaves are too thick, you can cut them into small pieces with a blade.

1. Wash the meat slices and peppers, and cut the ginger and garlic with an oblique knife. Add a little cooking oil to the pot and heat it to avoid sticking to the pot. Stir-fry pork belly. Stir-fry pork belly until slightly burnt, add ginger, garlic and pepper and stir-fry until fragrant. Add pepper and stir-fry for 1 minute, then add salt, chicken essence and soy sauce and stir-fry evenly. Add pepper and stir-fry for 2 minutes. Finally, add garlic sprouts, pour in the sauce and sugar and stir well.

2. Heat the pan, pour in a little cooking oil, add chopped pepper and stir fry until the surface is slightly yellow and tiger skin appears, and take it out for later use; Heat the oil, stir-fry the pickled plum blossom meat until it changes color, and then take it out for later use. Excess grease is in the pot; Stir-fry garlic slices, lobster sauce and millet until fragrant, then add the fried meat slices, stir-fry peppers together for a while, and season with appropriate amount of salt. Stir-fry pork belly to get oil, stir-fry peas and green peppers for 3 minutes, then add Laoganma, Douchi, soy sauce and seasoning and stir-fry evenly. Add a little oil to the pan, stir-fry the sliced meat until it is oil, add ginger and garlic and stir-fry, add lobster sauce and stir-fry, and add green pepper and pepper. Bacon is made of skin, so it will become dry and hard after the baptism of time. Then we have to deal with it before cooking.

3. This dish of fried meat is necessary for guests to go home, and the rest of the oil soup is not willing to pour. Some people are waiting for the next snack tonight. Bacon is also the representative ingredient of our traditional food in China, which can awaken the taste of the year. Every winter, a lot of bacon is cooked at home, especially Wuhua bacon, which is the best and popular. The above is the answer to the question of how long it is most appropriate to stir-fry garlic leaves when making small fried meat for farmers.