Fried meat slices with onion, ginger and garlic(yi dao xiang nen ru wei you ji qi xia fan de cong jiang suan chao rou pian suan miao chao rou pian )

Fried meat slices with onion, ginger and garlic

Introduction:

"It's a dish in stock with a long history. It's always kept fresh in the computer and wants to show it to the public, but it's always lazy to put it into practice. Occasionally, I think about screening pictures and editing them... It's a little lazy now. However, today I decided to let it out to breathe. I can't keep it silent in the computer, otherwise it will fight against me. This is a very delicious dish. The garlic sprouts are tender and delicious, and the meat is delicious. It is a good choice for family dining table. Who tries it knows, who eats it knows. A thousand words can only say one word - fragrance! It's delicious. I'm kidding. Is it a little "grandma selling melons and boasting" ha ha ~ anyway, friends who like the dishes of Jingchu can try it. "

Production steps:

Step 1: remove the tail of the garlic seedling as shown in the figure.

Step 2: cut off a small section of the head of the garlic seedling, and then wash it.

Step 3: cut the cleaned garlic seedling into a small section.

Step 4: wash the scallion and cut it into small pieces. Cut the garlic and ginger into small pieces.

Step 5: slice or strip lean meat into a bowl, add appropriate amount of soy sauce, mix well and marinate.

Step 6: wash the frying pan, fire to dry, and pour in the garlic sprouts at the same time.

Step 7: as shown in the picture, continuously stir fry.

Step 8: when the aroma is released and heated evenly, it can be served as reserve.

Step 9: heat the cooking oil in the pan.

Step 10: pour in the chopped onion, ginger and garlic and stir fry until fragrant. (if you like spicy flavor, you can add some dry pepper and Chinese prickly ash after stir frying here.)

Step 11: pour in the marinated lean meat and stir fry until discolored.

Step 12: then pour in the dried garlic sprouts and stir fry until quick cooked. (with strong garlic flavor)

Step 13: pour in the right amount of soy sauce, stir fry quickly until cooked to taste.

Step 14: stir in some salt and chicken essence as soon as you get out of the pot, then turn off the heat and serve.

Materials required:

Garlic sprouts: right amount

Lean meat: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Note: [warm tips of Jingchu]: 1. At the beginning of dry frying, stir frying garlic sprouts is good for keeping fragrance in the pot, making garlic sprouts easier to taste, tender and delicious. 2. Soy sauce should not be put too early to avoid sticking to the pot. 3. If you like spicy flavor, you should put pepper and Chinese prickly ash on low heat first. If you stir in oil on high heat, it will have a little bitter taste, even affect the taste of the whole dish. Therefore, if you don't know the heat, you'd better put onion, ginger and garlic first, then put pepper and Chinese prickly ash, so that the fried flavor will be mild and spicy, and the taste will be excellent.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Yi Dao Xiang Nen Ru Wei You Ji Qi Xia Fan De Cong Jiang Suan Chao Rou Pian Suan Miao Chao Rou Pian