Stir fried shredded pork with garlic(suan tai chao rou si )

Stir fried shredded pork with garlic

Introduction:

"Stir fried shredded pork with garlic moss was a common dish in the canteen when I was in college! To be honest, there was little oil and water in the university canteen in the late 1990s. Coupled with the dry and spicy Hunan food, the fried shredded pork with garlic moss in the canteen is really not flattering. What's more, it's strange that the variety of food in the canteen doesn't change every day, so we see green garlic moss in the canteen every day, because the meat is very poor. It is estimated that he was persecuted for a long time by the famous dish in the canteen, so he would never eat it after eating in the canteen for seven years in the university campus. Because of the fried shredded pork with garlic moss in the canteen, the garlic moss is very old and seems to be raw, and the shredded pork is only a few as long as the little finger. After getting married, because they were persecuted by this dish, they seldom cooked it. However, garlic is a good food, garlic skin contains a lot of vitamins, can stimulate the intestinal tract, reduce constipation, but also effectively prevent hemorrhoids. Garlic moss also has the effect of sterilization, which can eliminate many harmful bacteria such as Escherichia coli. It is also recommended by TCM health experts in autumn and winter. But because garlic moss is hard to cook, once it is not cooked, it will taste strange. Many people's way is to cut garlic moss, first blanch water. But in this way, the unique flavor of garlic moss is gone. In fact, shredded meat is easy to stir fry, and it's easy to cook, but garlic moss is not easy to cook. If you really want to do it well, it's a bit of a dilemma! But if you use a trick, you can make delicious, stir fried garlic is not old fried shredded meat. First of all, meat must choose plum meat, and best cut into their own silk, so the taste will be more delicious. Secondly, in order to maintain the unique flavor of garlic moss, you don't need to blanch in advance, just add some water in the frying process

Production steps:

Step 1: get all the materials ready.

Step 2: wash the meat and cut it into shreds.

Step 3: put three slices of ginger, two spoonfuls of soy sauce and some cornmeal into the shredded meat.

Step 4: stir the shredded meat and ingredients evenly and marinate for 10 minutes.

Step 5: wash the garlic moss and cut it into one inch long pieces. (when marinating meat, deal with garlic sprouts and green and red peppers)

Step 6: cut green and red pepper.

Step 7: heat the pan, add the oil and heat it.

Step 8: add shredded meat.

Step 9: smooth the shredded meat.

Step 10: remove the sliced meat and set aside.

Step 11: heat the bottom oil in the pan and add garlic sprouts.

Step 12: add some salt and stir fry.

Step 13: add some water and cook for a while.

Step 14: when the water is almost dry, add shredded meat and green pepper and stir fry.

Materials required:

Garlic moss: 250g

200g shredded meat

Ginger: 30g

Green and red pepper: 20g

Raw powder: appropriate amount

Old style: moderate

Salt: right amount

Note: where the bird nagging: 1, fried garlic moss, do not refuel, with the rest of the fried meat base oil can be. 2. The cooking time of garlic moss should not be long, 1-2 minutes at most, otherwise the garlic moss is too soft and tastes bad.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Suan Tai Chao Rou Si