How to make it delicious, the home cooked practice of stir frying garlic moss in the pot meat

Ingredients: 300g of pork belly, 250g of garlic sprouts, 2 pieces of garlic, some ginger, appropriate amount of Pixian bean paste, appropriate amount of soy sauce.

The practice of stir-frying garlic sprouts with meat in the pot.

1. Put the whole pork belly in water and boil.

Put ginger slices and a little cooking wine in the water to remove the smell

Remove the meat when cooked. The soup base of the boiled meat remains.

It can be used to cook noodles or soup vegetables

2. Wait for the pork belly to cool slightly and cut into 3 cm slices.

3. Put peanut oil in the pot, put the ginger and garlic slices in the pot after the oil is hot, and remove the ginger and garlic slices after the fragrance comes out [to avoid the two from becoming pasty after frying for too long]. Add the sliced pork belly to the pan and stir-fry until curly, add the bean paste and stir-fry quickly.

4. Put the garlic sprouts [blanch the garlic sprouts in advance until 5 minutes cooked] into the pot and continue to stir-fry, add soy sauce and continue to stir-fry until cooked, add salt and then put it out of the pot and put it on the plate.

5. Use the soup used in the first step to cook the meat to cook the noodles. Delicious and nutritious together.

The garlic moss back to the pot meat preparation.

1.Add ginger slices and star anise to boil the pork together, skim off the foam after boiling, cook in cooking wine, boil for 20 minutes, turn off the heat, and simmer overnight.

2.Wash the garlic moss and cut it into pieces for later use.

3.Slice the boiled pork belly and set aside.

4.Slice ginger and garlic, and chop a few knives of Pixian bean paste for later use.

5.Pour a little base oil into the pan, put in the meat slices and stir until golden brown and oily (fat but not greasy, depending on this step) 6Add ginger garlic, dried chili peppers and some Pixian bean paste to taste in advance.

8.Pour in the garlic sprouts and stir-fry, add the remaining part of Pixian bean paste, and add a little sugar to enhance the freshness.

9.Stir-fry until the garlic sprouts are slightly wrinkled.

Garlic moss back to the pot meat method.

Ingredients: pork belly, garlic moss, ginger, garlic, bean paste, sugar, light soy sauce, chicken essence, white wine.

Method: 1. Cook the pork belly and slice it.

2. Put the sliced meat into the pot and stir-fry slowly, add ginger, garlic and white wine, and fry until golden brown on both sides.

3. Add the bean paste and stir-fry the red oil, then add the garlic moss.

4. Add some sugar and light soy sauce and stir-fry a few times.

5. Add some chicken essence to the pot.

1.Wash the meat, cook it and slice it for later use.

2. Pick and wash the garlic sprouts and cut them into segments of about two centimeters for later use.

3. Prepare four slices of ginger and five peppercorns for later use.

4. After the oil is hot, add the meat, ginger slices and peppercorns and stir-fry for about half a minute.

5. Add a little dark soy sauce and continue to fry. If the meat is fat, you can fry more and fry it to bring it out.

6. When the fragrance comes out, add the garlic sprouts and fry together.

7. Fry until the garlic sprouts are cooked, add salt and monosodium glutamate to taste, and remove from the pot.

1.Wash and slice the pork belly, cut the garlic into sections, dice the green and red peppers, mince the ginger and garlic.

2.Cook the pork belly in a pot under cold water, and the meat will be soft and serve out, wash and slice.

3.Heat the pan with cold oil Stir-fry the pork belly over high heat.

4.Add garlic moss, stir-fry, add salt, chicken essence, very fresh, fry until the garlic moss changes color, finally pour the green and red peppers into the pot, turn to low heat, stir-fry, turn off the heat.

Hello! I may not be the same as the other answers, my suggestion is not to put any oil in the method: first put the meat in the pot and start frying directly, wait for the oil in the meat to fry out, then add garlic moss, and start stir-frying, do not stuffy the lid in the process, and then put in the light soy sauce and oil-consuming seasonings, just boil!

Hope to get it, thanks!

The key points are:

1.Heat the garlic moss separately and fry it in a pan first.

2.The meat is fried normally and tender, and the watercress is put in.

3.Then add the garlic moss and stir-fry the garlic moss until it is slightly covered with a thin layer of tiger skin. It tastes sweet.

1 tablespoon of cooking oil, 1 tablespoon of salt.

Step 1: Clean the garlic moss and cut it into about 4 cm.

Step 2: Slice the bacon.

Step 3Add 1 tablespoon of vegetable oil to the pot, cook until it is 7 hot, put the meat in the pot and stir-fry on high heat, then add the garlic moss, and add an appropriate amount of salt.

Step 4: Stir-fry for a while.

Cooking skills. Garlic moss is not easy to stir-fry.

Back to the pot meat is a high-quality protein. In addition to the main nutrients such as protein and fat, it also contains calcium, phosphorus, iron, thiamine, riboflavin, and niacin. The meat also contains hemoglobin, which can play a role in iron supplementation and prevent anemia.

The hemoglobin in meat is better absorbed than in plants.

Pork belly, cooked and sliced in advance, this step is omitted, don't write, don't ask me again. Fragrant dry cutting slope blades. Finely chop the green onion and ginger, and cut the red pepper into sections.

This step focuses on steaming cabbage, which is dehydrated and ripe, and still maintains a certain crispness: the cabbage must be torn by hand, and the vegetable stalks in the middle of the cabbage leaves must be removed. Spread a drawer cloth on top of the pan, sprinkle with 100 ml of water, cover the lid**, when you see steam coming out, lift the lid and put in the cabbage leaves, and quickly cover the lid.

Steam for one minute and turn off the heat. Remove the cabbage, drain and set aside.

Take a look at the appearance of the cabbage after steaming, not only is it cooked, but it also has a certain crispiness, and it is very delicious when you go back to the pot and stir-fry.

Put the dried fragrant and meat slices into the oil pan, fry them until they are slightly yellow, and remove them for later use.

Prepare the bowl juice for later use: press 1:1, put in Pixian bean paste, sweet noodle sauce, a little dark soy sauce, and sugar; Essence of chicken; A pinch of cooking wine each.

Cabbage must be put in the pot at the end! Keep it crispy! Put oil in the pot, stir-fry the minced chives and ginger, pour in the bowl juice and stir-fry until fragrant, and then pour in the fried fragrant dry; Stir-fry the meat slices to taste, pour in the cabbage, and quickly stir-fry evenly out of the pan.

The secret of the delicious cabbage in summer is revealed:

1. You must insist on tearing by hand, without a kitchen knife, and remove the vegetable stalks when tearing, as long as the leaves!

2. Before stir-frying, the cabbage should be dehydrated and crispy by steaming to control the moisture, and then stir-fry, you can fry it with your eyes closed.

Here's how:

1.Wash the garlic moss and cut into small pieces.

2.Then sprinkle with a pinch of salt and add a touch to taste.

3.Mix an appropriate amount of water in the pot and put the pork belly to cook, beat the blood bubbles while cooking, and remove the pork belly after two minutes after the water boils.

4.The pork belly is then thinly sliced.

5.Bring the pot to a boil over high heat, put a little oil, and stir-fry the pork belly.

6.When the oil and water are burst, add a few slices of ginger.

7.Add a spoonful of watercress.

8.Add a little more soy sauce.

9.After the pork belly is stir-fried until fragrant, pour in the garlic moss and stir-fry with a few large shovels to adjust the flavor.

Tips:

Garlic moss must be tasted with salt first, otherwise there will be no salt taste after it is fried.

When stir-frying the pork belly, the heat should not be too big after putting the seasoning, it is easy to fry the spice, and the pork belly will also be fried very dry.

The garlic sprouts return to the pot meat method, adults and children love to eat.

Ingredients: pork, garlic sprouts, sweet noodle sauce, bean paste, tempeh, cooking oil, salt, dark soy sauce.

Methods and Steps].

1. First of all, we need to prepare an iron pot, after heating the iron pot, put the pork skin into the iron pot, and use the bottom of the iron pot to burn it, which can not only remove the fishy smell on the surface of the pork, but also clean up the residual hair on the surface of the pork. This step is very important, don't be lazy, wait for the surface of the pigskin to be scalded until it is slightly yellow and black.

2. Boil the water, add half a pot of cold water to the pot, then add the prepared pork to the cold water, and add a small handful of ginger slices, some peppercorns, a pinch of green onion knots and two tablespoons of white wine to the pot. After the pork is boiled under cold water, you need to turn on high heat to boil, then turn the heat to low heat, let the pork blanch in the pot for 10 minutes, and wait for the pork to blanch until the color is white, you can take the pork out of the pot and let it cool, and then cut it into thin slices and put it in a bowl for later use. (Blanching the pork can perfectly remove the fishy smell in the pork and make the pork more tender.)

3. Prepare three garlic sprouts, clean the garlic sprouts, crush the garlic with a knife, then cut the garlic sprouts into small pieces with an oblique knife, and put them in a bowl for later use. Then prepare a small bowl, add two spoonfuls of sweet noodle sauce to the small bowl, add a little water, stir it and set aside. Finally, heat the oil, add a tablespoon of cooking oil to the pot, heat the oil to 30% hot, add the prepared pork to the pot, stir-fry it over low heat to get out the fat, and when the meat slices are fried until slightly rolled, add the prepared tempeh and stir-fry it to bring out the fragrance.

4. Add the prepared garlic sprouts to the pot, stir-fry over low heat until they are broken, add a spoonful of bean paste to the pot, and stir-fry them to the red oil. Finally, add the prepared sweet noodle sauce to the pot, stir-fry it over medium heat for two minutes, then add an appropriate amount of dark soy sauce to the pot to enhance the color, and then add a small spoon of sugar to enhance the freshness. The above production method of stir-fried back pot meat is the production method used in the rural area to fry back the empty open and slippery pot meat, have you learned it?

Let's go home and give it a try.

Tips] 1. When blanching pork, add green onions, ginger and white wine to the pot, which can play a good role in removing fish.

2. When preparing garlic sprouts, you can prepare more, and the fragrant back to the pot meat is the most delicious.

3. In the process of stir-frying the pork belly, it is necessary to use low heat and medium heat to stir-fry slowly to stimulate all the aromas.

[Dish]: Garlic moss back to the pot meat.

Cooking ingredients]: a handful of garlic, a piece of pork belly, an appropriate amount of chili, a spoonful of light soy sauce, an appropriate amount of sugar, a piece of ginger, an appropriate amount of salt, and an appropriate amount of oil.

Cooking Steps]:

Step 1: First of all, we will prepare the main ingredients first, and wash the pork belly for later use. Remove the garlic moss from both ends and wash it for later use.

Step 2: Boil the water, boil the water, cut the garlic moss into sections, then put it in the water, add a spoonful of salt, blanch it and change color, remove the water, and put it on a plate for later use.

Step 3: Then blanch the whole pork belly in the water to remove the foam, remove it after blanching, and cut it into thin slices for later use.

Step 4: Heat the oil, put in the pork belly slices after the oil is hot, and keep stir-frying until bubbles appear on the side of the meat, and the meat can change color.

Step 5: Pour in the garlic moss and stir-fry until the garlic moss becomes soft, add an appropriate amount of salt to enhance the flavor, light soy sauce to color, and then continue to stir-fry until ripe.

Step 6: Put it on a plate and you can start eating, with a bowl of rice, super rice!