Garlic five-flower meat raw materials: 500 grams of pork with skin, 250 grams of garlic, green onion, soy sauce, peanut oil, salt, cooking wine, monosodium glutamate each appropriate amount.

Practice:

1. Wash the skinned pork, into the pot of boiling water and cook to eight mature, fish out to cool and cut into thick slices; green garlic cloves washed and cut into small segments standby.

2. frying pan oil hot, down into the onion popping pot, pour into the meat slices stir-fry until curled, add green garlic seedlings, soy sauce, salt, cooking wine, monosodium glutamate stir-fry for a few times, out of the pan on the plate can be.

Features: bright color, soft meat, garlic flavor.

Duck gizzard with garlic chives

Ingredients: duck gizzard (3 pcs), garlic chives (1 tael), chili pepper (1 pc), garlic (5 cloves), ginger (3 slices)

Gard gizzard with garlic chives seasoning: salt (1/5 tbsp), sugar (1/2 tbsp), oyster sauce (1/3 tbsp), cooking wine (1/2 tbsp), balsamic vinegar (1/3 tbsp), sesame oil (1 tbsp), Spicy oil (1/3 tablespoon)

Seasoning: oil (2 tablespoons), cooking wine (1 tablespoon), salt (1 tablespoon)

Methods:

1. Wash garlic cloves and chili peppers, cut garlic cloves into diced pieces, and cut chili peppers into cubes, remove the stems and seeds, and then dice them; peel and shred the ginger and chop the garlic into julienne pieces, and then pat and peel the garlic cloves and chop them into paste.

2. Duck gizzard washed into boiling water, add 1 tablespoon of cooking wine blanch for 1 minute, pick up and drain.

3. Boil water in a pot, add 1 tablespoon salt, add garlic cloves and chili peppers and blanch for 30 seconds, remove and drain.

4. Add the gizzards and cook over high heat for 15 minutes. Strain and cool. Cut a few slashes horizontally across the gizzards (don't cut them off), then slice them vertically (cut them off).

5. Heat 2 tablespoons oil in a wok, sauté the ginger and garlic, pour in 1 bowl of gizzard soup, add 1/5 tablespoon salt, 1/2 tablespoon sugar, 1/3 tablespoon oyster sauce, 1/2 tablespoon cooking wine, 1 tablespoon sesame oil, 1/3 tablespoon balsamic vinegar, 1/3 tablespoon sesame oil, and bring to a boil, then remove from the heat and cool.

6. Put the sliced gizzards into a bowl, pour in the diced garlic cloves and chili peppers, pour in the cooled sauce and mix well, marinate for 30 minutes.