Stir fried shredded pork with garlic(bai chao bu lao de suan tai chao rou si )

Stir fried shredded pork with garlic

Introduction:

"At the end of spring and summer, I like garlic moss very much. I always feel strange that garlic is very spicy. Why is garlic moss so delicious. 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 a good health product highly recommended by TCM health experts... But because garlic moss is hard to be cooked, once it is not cooked, it tastes strange. 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! However, if you use a trick, you can make delicious garlic sprouts. The secret is that the garlic sprouts should be blanched first, so the garlic sprouts are not old

Production steps:

Step 1: buy garlic moss, take out old strength, wash and cut into sections.

Step 2: wash the tenderloin and cut into shreds.

Step 3: onion, ginger, garlic, cut into powder.

Step 4: shred the tenderloin, marinate with soy sauce, cooking wine and five spice powder for 10 minutes.

Step 5: make a pot of boiling water, put a proper amount of salt and a few drops of oil after boiling, put garlic moss into boiling water for one minute, take out and drain for use.

Step 6: put proper amount of oil in the pot, heat the oil, saute the onion, ginger and garlic until fragrant, and stir fry the meat until discolored.

Step 7: stir fry the meat until it changes color. Stir fry with a small spoon of soy sauce and bean paste.

Step 8: add the blanched garlic moss and stir fry, add appropriate amount of sugar and chicken powder, stir fry evenly.

Materials required:

Garlic moss: right amount

Tenderloin: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Cooking wine: moderate

Five spice powder: appropriate amount

Salt: right amount

Bean paste: right amount

Sugar: right amount

Chicken powder: right amount

Note: 1. Put bean paste, so do not put salt. 2. It's better to blanch garlic moss in advance, so it's very crispy and not spicy. Pay attention to the heat.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bai Chao Bu Lao De Suan Tai Chao Rou Si