Accessories: Ginger (3 slices) Peppercorns (5 grams), Garlic Spicy Sauce (1 tbsp), Chili Red Oil (1 tbsp), Steamed Fish Soya Bean Sauce 2 spoons

How to do it:

1. Wash the five-flower meat, sharp three scraped, into the ginger, peppercorns in the water and boiled and fished out and stayed in

2. Pre-formed Pork cooled and cut thin slices, garlic scapes washed to remove the head and tail section to be used

3. Empty pot without oil, into the garlic scapes dry stirring until the skin wrinkled, garlic aroma strong pot to be used

4. Sit in a pot of oil, under the garlic sauce, chili red oil sautéed

5. Under the slices of pork, sautéed out of the oil on the color

6. Under the garlic scapes stir-fried for 3 minutes into the black bean soy sauce, stir-fried Taste after the pot can be

Materials: two cuts of meat with skin (pork thigh meat), garlic Seasonings: Pixi County soybean, edamame, soy sauce, white sugar (brown sugar can also be), monosodium glutamate (chicken essence) Practice: 1, first of all, the meat to wash and scrape clean. Put cold water in the pot, put the meat, and then put a piece of patted ginger to cook together. Cooked to chopsticks to insert into the meat, come out to see when the meat with a small amount of blood can be (do not cook too ripe), the meat out, cool (not hot), cut into slices (do not cut too thick oh). 2, garlic seedlings cleaned and cut diagonally into the shape of horse ears section (here refers to the head of the garlic seedlings, thick section, the leaves are cut directly into sections) standby. 3, put oil in the pot, under the meat to stir-fry, stir-fry until the meat spit oil, curled into a small nest-like, put Pixian Douban, edamame stir-fry aroma coloring, then add a little sugar, soy sauce stir-fry, and then add a good cut garlic seedlings stir-fry, stir-fry until the garlic is cooked on the line, add monosodium glutamate to the pot. This sizzling garlic fry back to the meat is done, so fragrant ah!