2. Wash garlic moss and lean meat. Shred lean meat and cut garlic moss into inches. Because garlic moss is cut into inches, lean meat should also be cut into silk, which is not only beautiful but also slippery to eat.
3. Put cooking oil in the wok, add shredded onion and ginger and saute until fragrant. Remember to fry shredded chives and ginger in hot oil in a hot pot. Cold-fried vegetables have an oily smell. Beginners must pay attention to this detail.
4. Add the shredded pork and stir fry. Remember to stir fry for a while, so that the shredded pork is cooked and tastes good. Stir-fried, add soy sauce and continue to stir fry. The focus is on the sauce flavor of garlic moss, so it is very important to add soy sauce to stir-fry shredded pork.
5. After the shredded pork is fried, add garlic moss and continue to stir fry. If the pot feels dry, you can add less water, but remember not to add more, because the taste will be too weak. Subject to the pot being dry and a little soup.
6, stir fry for a while, at this time there is a key, that is, how to master the heat of fried garlic moss. Look at the color first. The fried garlic moss softens and wrinkles begin to appear on the surface, indicating that it is fried and will be fried again. Fried garlic moss is particularly unpalatable. Second, you can taste it. If you taste garlic moss, it will feel spicy and crisp, indicating that the frying temperature has arrived.
7. In the last step, after the garlic moss is fried, immediately leave the fire, add monosodium glutamate, continue to stir fry, so that monosodium glutamate and soup are completely integrated, and spread with shredded pork and garlic moss, and finally serve.