Ingredients

500g of skinned thigh meat

1 sheet of Thousand Sheets

200g of garlic cloves

1 tbsp of Pixian Douban Sauce

Sweet Noodle Paste

Moderate amount of cooking wine

Soy sauce

Sodium Soya Bean Paste

Small amount of Chicken Seasoning

Soy Sauce Flavor

Stir-fry process

Half an hour time consuming

Normal difficulty

Thousand sheets of garlic back to the meat of the steps

1

The meat into the pot of cold water, add a little wine, the water boiled, knock off the foam, about 20 minutes to cook and fish out, cooled thinly sliced and spare. Cut the rest of the sheets into 1-centimeter-wide julienne strips, slice the garlic, and slice the garlic cloves into small, horse-ear-shaped pieces. (It's best to separate the garlic whites from the garlic leaves to make it easier to get them off the pan).

2

Pour a little oil in the wok, add the meat to burst the oil, the meat is light brown and slightly curly.

3

The meat spatula to the side of the pan, let the oil to stay at the bottom, add a spoonful of Pixian bean paste, sweet noodle sauce, garlic slices in the oil to stir-fry the flavor.

4

Add appropriate amount of cooking wine to enhance the flavor.

5

Turn the meat and spices over medium heat and simmer over low heat for about 2 minutes for better flavor.

6

Add the shredded thousand sheets and stir-fry well.

7

Add the garlic whites and stir-fry well.

8

Finally, add garlic leaves and stir-fry well with a little chicken essence before leaving the pan.