First of all, we need to boil some water in the pot before frying garlic moss, add some salt or drop a few drops of cooking oil after the water boils, and then pour the garlic moss to be fried into the pot and blanch it for a while before serving. Step 2: Take the pot and put in water, add proper amount of oil and salt, and when the water boils, pour it into the garlic table, blanch it thoroughly, then drain it. After the oil is 4% in the hot pot, add shredded pork and oil, add some soy sauce to stir fry until fragrant, add shredded red pepper and garlic table to stir fry evenly, and enjoy eating the half-cooked garlic moss of your cold companion, which is crisp and refreshing, but if the stomach and intestines are refreshed,

add light soy sauce and salt, consume a little oil, stir-fry over high fire, and it is best to taste it. After it is cooked, add a little chicken essence, and you can go out of the pot. If you like the smell of garlic, you don't need to blanch it. Simply frying it or pickling it directly with salt can keep the original taste and nutrition of garlic bolts. Suitable for long-term consumption. After a while, pour the lunch meat, sprinkle some white sugar to freshen it up, stir fry for a while, turn off the fire, sprinkle some chicken essence to taste, and put some salt according to the taste. The salt must be tasted before you put it, because a little salt has been added before pickling, and then put some according to the taste, hoping to help everyone.

add salt, oil consumption, chicken essence, stir-fry evenly to taste, and finally add minced garlic, stir-fry for a few times, and you can go out of the pot. This dish is poured, and our whole family loves it! Garlic moss is a part of garlic. Usually, we eat garlic leaves or garlic heads, but garlic will grow a pole from the middle of garlic under the appropriate temperature and light in spring, similar to the flower pole growing in the middle of Clivia. Garlic stems are garlic moss, and there is no third step in the taste: pour the right amount of oil into the pot. When the oil is 5% ripe, pour in chopped pork and stir-fry for one minute. Add a little soy sauce to make the meat soft and delicious. Then pour in chopped onions and garlic to make them fragrant. Finally, pour in the scalded garlic moss and continue to stir fry.