Stir fried pork with garlic(suan tai chao rou )

Stir fried pork with garlic

Introduction:

Today's menu is fried meat with garlic moss, lunch meat and vegetable casserole, and steamed Guangzhou sausage. I plan to record the plain menu in my life from today. Garlic moss is a dish I always want to cook. After thinking about many complicated ways, I finally decided to make a home style stir fried meat

Production steps:

Step 1: shred the lean meat, not too thin, as uniform as possible

Step 2: add proper amount of raw meal, soy sauce, Zanthoxylum powder and cooking wine to the sliced lean meat, mix well and let stand for 15 minutes to taste. Soy sauce I usually use soy sauce, the taste is not so heavy, add pepper powder can make meat more fragrant, don't like can not put, raw powder don't put too much, too much will be a little sticky. If you want the meat to be tender, add a little water and let it stand a little longer.

Step 3: cut the garlic moss into strips, about 2cm long, and cut off the head and tail.

Step 4: slice ginger and garlic.

Step 5: add proper amount of oil, fry the lean meat in the pot until the color of the raw meat is invisible, and then start the pot.

Step 6: saute ginger and garlic with the oil of fried lean meat, then pour in the cut garlic moss, add appropriate amount of salt, stir fry until broken, garlic moss becomes more green.

Step 7: pour the lean meat into the garlic moss, stir fry together for 2 ~ 3 minutes, then start the pot.

Materials required:

Lean meat: 200g

Garlic moss: 400g

Garlic: 2 cloves

Ginger: 6 slices

Soy sauce: a spoonful

Raw powder: appropriate amount

Pepper powder: right amount

Cooking wine: a little

Note: 1. Don't put too much raw powder, otherwise the meat will be sticky. If you want to taste better, you can put a little sugar and monosodium glutamate in the end.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Suan Tai Chao Rou