1, fern pick clean, into the boiling water to blanch a little;

2, fish out of the cool water, soak for half a day (plus a little edible alkali), the middle of the water;

3, fish out of the drained water, cut into inches of section standby;

4, salt, monosodium glutamate, sugar and soy sauce, vinegar, plus a small amount of cold water diluted into a bowl of juice poured over the ferns;

5, the garlic cloves chopped into garlic, into the frying pan in a small fire fried into golden brown;

6, garlic with oil poured into the ferns, mix well can be.

Longjaw stir fry

Raw materials:

Longjaw

Ferns, pork loin, carrots, dried chili.

Seasoning:

Salt, cooking wine, sugar, soy sauce, monosodium glutamate.

Practice:

1, fresh fiddleheads blanch in boiling water in advance, soak in cool water for more than two hours;

2, fiddleheads drain, cut into sections;

2, pork tenderloin, carrots shredded, ginger and garlic chopped, chopped red peppers;

3, blanch carrots in advance;

3, hot pot of cold oil, oil is hot and then popping incense Crushed red pepper and chopped green onions and ginger;

4, into the shredded meat stir-fry over high heat until the meat turns white;

5, into the carrot shredded stir-fry for a moment;

6, cooking wine, soy sauce, sugar, into the blanched fern section stir-fry over high heat for a moment;

7, add the appropriate amount of salt, monosodium glutamate out of the pot can be.