1 catty jin pork

Garlic seedlings 5

Garlic seedlings 5

Pixian bean paste 3 spoons

2 slices of ginger

2 pieces of garlic

1 tbsp of cooking wine

half a spoonful of old soya sauce

10 peppercorns

steps

1

Garlic cloves are washed and chopped, usually cut diagonally for a better look. Separate the head and leaves of the garlic cloves and set aside.

2

Cold water in a pot, add ginger, peppers, green onions, garlic, and cook until cooked to five or six minutes.

3

After the meat is sliced, add a small amount of oil and when the oil is hot, add the meat.

4

Stir fry until golden brown, like to eat dry can be more fried, according to their own tastes, generally to be slightly rolled meat yellow and dry when the taste of the most fragrant.

5

The meat is fried to the extent that you like, into the ginger, garlic, beans, wine, soy sauce, soy sauce, peppers, fried to the flavor can be. The authentic Sichuan back to the pot meat here is the need for tempeh, the big Beijing some supermarkets do not have here to save.

6

Stir fry the flavor into the garlic cloves. First into the pot Garlic seedlings head fried to four or five minutes cooked and then under the pot Garlic seedlings leaves, to avoid the garlic leaves are fried to death affect the taste.

7

Finally, the sizzling garlic cloves back to the pot is ready, start the pot that can be.