Ingredients: lettuce / carrot half / bacon 200 grams / 10 dried chili peppers

Chicken essence, a teaspoon / a pinch of salt / a garlic / a ginger / a small onion

1. lettuce peeled and washed

2. bacon washed into the pot, cook over high heat for 10 minutes to get off the pot

3. lettuce cut into thin slices of rhombus, bacon sliced, dried chili peppers cut into small pieces, garlic sliced, ginger shredded, carrots sliced, small onion chopped

4. Garlic slices, ginger shredded, carrots sliced, scallions cut scallions

4. bacon frying pan charred

5. frying bacon pushed to one side, under the dry chili and ginger garlic pan burst incense

6. put carrots and lettuce slices stir fry evenly

7. adjust the salt and chicken stir fry evenly again, frying well after the pot to plate can be

Seasoning:

300 grams of rapeseed oil, 50 grams of ginger, 50 grams of garlic, 25 grams of dried chili, 35 grams of cooking wine, 15 grams of salt, 15 grams of oyster sauce, 50 grams of soy sauce, 10 grams of soy sauce, 30 grams of sugar.

Practice:

1. Wash the bacon first and put it into the steamer for 20 minutes;

2. Peel and wash the lettuce, and cut it into slices with a knife;

3. Cut the red bell pepper into chunks with a knife;

4. Slice the green garlic diagonally with a knife;

5. Take out the steamed bacon, and cool it down a little;

6. The cooled bacon is cut into slices;

7. Heat the pan on the heat, add the appropriate amount of canola oil;

8. Cut the bacon slices into the pan, stir-fry until the oil is tight;

9. Then sequentially into the ginger, garlic, garlic rods and dried chili pepper stir-fry aroma;

10. Lettuce slices are poured into the pot;

11. Cooked a little wine;

12.

12. Stir-fry over high heat until half-cooked;

13. Sequentially add 15 grams of salt, 15 grams of oyster sauce, 50 grams of soy sauce, light soy sauce and a little sugar;

14. Turn on the heat and stir-fry again, lettuce slices stir-fry;

15. Before you start the pot, put the leaves of the green garlic into the pot, and stir-fry evenly;

16.

▲Chef's Tip:

1. The bacon should be steamed for 20 minutes in advance, and then sliced after it cools down, the steamed bacon is easier to handle and tastes better.

2. It is recommended that green garlic rods and leaves are fried separately, garlic rods are difficult to cook, need to be fried first, garlic leaves in the pan before pouring fried can be.