How do you make delicious shredded garlic pork? What to do with shredded meat?

Remove the head and tail of the garlic moss and cut it into segments and clean it, cut the meat into thin strips, add less than salt, white pepper, cooking wine, and then add less than starch to grasp well and set aside. Then cut some green onions, ginger and garlic, the ginger is sliced first and then minced, three cloves of garlic are enough, just cut directly into minced garlic, a small section of green onions, first cut from the middle, and then cut into green onions, cut them into a bowl for later use; Be sure to cook it a little, this dish can be done by people who like to eat spicy, especially for the elderly, because the old people's teeth are generally not very good, and the garlic moss is relatively soft.

<> the garlic moss pinch off the tail and wash it, and the tail pocket where you like can be left, cut into long sections for later useCut the waist plum meat into shreds slightly thinner than garlic moss, marinate with light soy sauce, dark soy sauce, cooking wine, starch and a few drops of balsamic vinegar for 20 minutes, you can add two slices of ginger to remove the fishy 3Put an appropriate amount of oil in the pot, pour cooking oil into the pickling pot and heat it, stir-fry the shredded pork marinated in advance, wait for the pork to change color, immediately pour in the garlic moss and stir-fry quickly, add salt to taste and start the pot.

To ** its appearance, observe whether the garlic moss is damaged, whether it has wilted, and also look at the color, it is recommended that you choose dark green, so that the garlic moss will be more tender. Secondly, see if the garlic moss is crisp and tender, pinch the root of the garlic moss with your hands, start cooking freshly, heat the pot, add cold oil to the pan, pour out the oil, add cold oil to the pot again, burn until it is hot, pour out the oil from the meat silk, leave the bottom oil in the pot again, add ginger and garlic to stir-fry, add a little more minced garlic, add a small amount of Pixian bean paste and fry.

Stir-fry garlic moss, add an appropriate amount of cooking oil to the pot, put in garlic slices and ginger slices after the oil is hot, add meat after stir-frying, put garlic moss after the meat changes color, add oyster sauce, seafood soy sauce, add an appropriate amount of thirteen spices, an appropriate amount of salt, and stir-fry over high heat to get out of the pot, a plate of fresh and delicious slightly burned, add a little salt, sugar, chicken essence, stir-fry evenly, and then thicken the water starch, stir-fry a few times to get out of the pot. Add salt and stir-fry evenly at the same time as the fungus, and don't fry it for too long, because it is easy to cook, and if the time is too long, it will affect the taste and be unsightly.

Wash and cut off the garlic moss, heat the pot, pour in the oil, add the shredded meat and fry until it changes color, add the garlic moss and stir-fry, add a small amount of water, salt, soy sauce, light soy sauce, sugar, garlic cloves and stir-fry, wait until the garlic moss is soft, and the garlic moss stir-fry the meat is completed. The shredded meat should be soaked in ginger water to remove the fishiness.

The key to this dish is the processing of the lean meat, which is cut into thin strips, beaten with egg whites and a small amount of starch, peppered and marinated in light soy sauce for half an hour. Then after boiling oil in the pot, add ginger, then pour in shredded meat and stir-fry for 2 minutes, and finally pour in garlic moss and fry for another 2 minutes.

It depends on the individual's cooking skills, and of course, the dishes should also be fresh. Choose fresh meat from shredded meat, do not freeze the meat, put hot oil in a pot and stir-fry, add an appropriate amount of salt, soy sauce to enhance the color.

Shredded garlic porkMaterial. Ingredients: Lean pork.

Excipients: garlic moss.

Seasoning: rapeseed oil, cooking wine, light soy sauce, pepper, starch, green onion, green and red pepper.

Method. 1. Wash and slice the lean pork, and marinate the shredded meat with salt, cooking wine, light soy sauce, pepper and starch.

2. Wash and cut the garlic moss, cut the green onion and chili pepper for later use.

3. Heat the oil in the hot pot, stir-fry the shredded meat and change color.

4. Leave the bottom oil in the pot, add green onions, garlic moss and green and red peppers to the pot, add a small amount of water and fry until soft.

5. Then put the shredded meat into the pot and stir-fry, and finally add a little salt to taste and remove from the pot.

Shredded garlic porkMaterial. Garlic moss, pork, light soy sauce, dark soy sauce, corn starch.

Method. 1.Cut the garlic moss into small pieces; (The garlic moss I bought that day was super long and not tender enough!) ）2.Shred the pork and marinate it for about 10 minutes with light soy sauce, dark soy sauce, cornstarch and a little water.

3.Heat oil in a pan (a little more), pour in the meat and make it smooth (convenient with chopsticks), and after changing color, put it out for later use.

4.Wash the pot, put the oil, then pour in the garlic moss and stir-fry, after the fry is soft, it is slightly burnt.

5.Add shredded meat and adjust to taste.

Ingredients: 200g garlic moss 200g pork (lean).

Seasoning: 20 grams of vegetable oil, 3 grams of sesame oil, 35 grams of soy sauce, 10 grams of cooking wine, 5 grams of sweet noodle sauce, 10 grams of starch (peas), 5 grams of green onions.

How to stir-fry shredded pork with garlic:

1.Add an appropriate amount of starch to water and mix well to form water starch;

2.Peel and wash the green onion, cut it into minced pieces and set aside;

3.Cut the lean pork into 6 cm long strips;

4.Remove the old stems of garlic moss, wash them, cut them into 3 cm long sections, scald them with boiling water, and remove them to control the moisture;

5.Put the oil into the wok, heat it on the heat, then add the shredded meat and stir-fry to change color, add the minced green onion, sweet noodle sauce and garlic moss and stir-fry evenly;

6.Cook cooking wine and soy sauce, add a little water, thicken with water starch after boiling, pour in sesame oil, and put it on a plate.

Materials. 400 grams of garlic sprouts, 1 green pepper.

250 grams of lean pork, half a green onion.

3 slices of ginger, 4 cloves of garlic.

A small amount of dried red pepper and a small amount of dark soy sauce.

A small amount of star anise powder, a small amount of Sichuan pepper powder, and an appropriate amount of salt.

Steps1) Wash all ingredients and set aside;

3) Heat the oil in a pan, add shredded meat when the oil temperature is about 80% hot, and stir-fry over low heat until the meat is white;

4) At this time, add a small amount of dark soy sauce, star anise powder, Sichuan pepper powder and a small amount of salt in turn to continue stir-frying to taste;

5) Add green onions, ginger, garlic and dried red peppers and stir-fry until fragrant;

6) Add garlic sprouts and stir-fry over medium heat until broken;

7) Add green peppers when the garlic sprouts are broken and eight ripe, stir-fry over high heat, and add salt according to personal taste.

Because I have children at home, I don't need MSG chicken essence, friends in need can add MSG or chicken essence before cooking), stir-fry well.

8) Super fried pork with garlic sprouts!

Tips:

This shredded garlic sprout pork is made of lean pork, so it should be stir-fried quickly on low heat, because if the fire is too large or stir-fried for too long, it is easy to make the meat old and woody, and lose its tender taste.

Preparation of shredded garlic sprouts:

1.Pork, garlic moss and ginger, garlic.

2.Shred the lean pork, remove the garlic moss and cut it into sections, and slice the ginger and garlic. Take another small bowl, add light soy sauce, sugar, monosodium glutamate, and wet starch to make a sauce.

3.Mix the shredded meat with light soy sauce and watercress, then add egg white and wet starch and mix well, marinate for ten minutes.

4.Put oil in the wok, slide into the shredded meat when the oil temperature is hot, stir-fry and pick up. This process is done over medium to high heat.

5.Add a little oil to the remaining oil in the pot, heat it, stir-fry the ginger, garlic and garlic moss, and put a little salt. This process is done over medium heat, and if the garlic moss is exposed to high fire at the beginning, the surface is easy to burn, and the aroma of the garlic moss is not easy to come out.

6.Turn the heat to high, add the shredded meat that has just been fried, stir-fry a few times, cook in the sauce, remove from the pot and put on a plate.

Ingredients: Garlic moss, tenderloin.

Excipients: red bell pepper, green onion, garlic, ginger, egg white, starch, red pepper.

Seasoning: cooking wine, salt, chicken essence, dark soy sauce, water starch.

Shredded garlic and pork] - Crisp and tender.

1.Let's start preparing the ingredients.

Prepare a handful of garlic moss and cut it into about 2 cm pieces for later use.

Prepare a piece of tenderloin, cut it into slices and shreds, and put it in a bowl for later use.

2.Now let's start preparing the excipients.

Prepare a slice of red bell pepper and cut into thin strips for later use.

Prepare a white section of green onion, cut into slices and set aside.

Prepare a few cloves of garlic and cut them into slices for later use.

Prepare a piece of ginger and cut into thin strips for later use.

3.Let's marinate the meat.

Add 1 gram of salt, 5 grams of cooking wine, and a few drops of dark soy sauce to add the base color, and grasp it well with your hands to let the shredded meat absorb the seasoning and taste.

Then beat in an egg white to quickly grasp well, add an appropriate amount of starch and stir, and then put in a few drops of vegetable oil to grasp well, the purpose of putting oil is to lock the moisture of the shredded meat to keep it fresh and tender, and it is not easy to stick during the frying process.

4.Slide the meat and garlic moss on the oil.

Add vegetable oil to the pot, when it is hot to 5, slowly grab the shredded meat when the oil is close to smoking, turn on low heat and fry for about 40 seconds, if there is adhesion, break it up with a spoon, pour in garlic moss and fry it for another 10 seconds, turn off the heat and pour out the oil together.

5.Now let's start preparing for cooking.

Leave oil at the bottom of the pot, pour in green onions, ginger, garlic and dried red pepper and stir-fry until fragrant, pour in garlic moss and shredded meat and stir-fry a few times, start seasoning: add 5 grams of cooking wine, 1 gram of salt, 1 gram of chicken essence and stir-fry quickly, add a little water to dissolve the seasoning, and then hook in a little water starch, the starch can be gelatinized when heated, and the seasoning can be attached to the garlic moss so that it will be flavored.

Material. Ingredients: 300g garlic sprouts, 50g shredded pork;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger.

Shredded meat and garlic sprouts. First of all, wash the garlic sprouts and cut them into sections for later use, and wash the pork and cut it into shreds.

Put oil in a pan. <>

When the meat is hot, add the shredded meat and stir-fry until it changes color.

Add shredded green onion and ginger and stir-fry until fragrant.

Pour in the water-controlled garlic sprouts.

Add an appropriate amount of soy sauce and stir-fry evenly.

Turn off the heat, add salt, and stir-fry evenly.

Serve it out, OK <>

1 handful of garlic moss. 200 grams of pork (tenderloin).

Accessories. 2 slices of ginger, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon cooking wine, a little starch, 30 grams of peanut oil, 1 teaspoon salt, a little chicken essence.

Step 1: How to stir-fry shredded pork with garlic.

Prepare the required ingredients.

Step 2: How to stir-fry shredded pork with garlic**.

Shred the tenderloin and ginger.

Step 3: Stir-fry shredded pork with garlic.

Add the shredded pork to light soy sauce, dark soy sauce, cooking wine, starch and shredded ginger and stir well, then add a spoonful of peanut oil and mix well and marinate for 10 minutes.

Step 4: A simple way to stir-fry shredded pork with garlic.

Wash the garlic moss, remove the tail and cut it into 3 to 4 cm pieces.

Step 5: How to eat fried shredded pork with garlic.

Heat the oil in a pan and stir-fry the meat silkily.

Step 6: How to stir-fry shredded pork with garlic.

After the shredded meat is stir-fried and discolored, set aside.

Step 7: How to fry shredded pork with garlic.

Add oil in another pan, stir-fry the garlic moss, and add salt and chicken essence to taste.

Step 8: How to cook shredded pork stir-fried with garlic.

After the garlic is cooked, pour in the shredded meat that has been fried in advance, stir-fry evenly and then get out of the pan.

Shredded garlic and pork is very simple, first cut the meat into shredded meat, then put oil in the pot, chopped green onion and Sichuan pepper to stir-fry, put it in and fry the shredded meat, after the shredded meat is cooked, then pour in the garlic moss and stir-fry, add an appropriate amount of Weidamei and stir-fry for about five minutes or so.

200 grams of garlic moss, 200 grams of lean pork peeled, 40 grams of vegetable oil, 12 grams of sesame oil, 35 grams of soy sauce, 10 grams of cooking wine, 2 grams of sweet noodle sauce, 20 grams of water starch, 3 grams of minced green onion.

1.Cut the meat into 6 cm long strips; Remove the old stems and flowers from the garlic moss, wash them, cut them into 3 cm long sections, scald them with boiling water, and remove them to control the moisture.

2.Put the oil into the wok, heat it on the heat, put in the shredded meat and stir-fry to change color, add the minced green onion, sweet noodle sauce, garlic moss and stir-fry evenly, cook in cooking wine, soy sauce, add a little soup, thicken after boiling, pour in sesame oil, and put it on the plate.

1. Cut the lean meat into shreds, add rice wine, drop a few drops of water, add light soy sauce and dark soy sauce, and stir in one direction to make the shredded meat absorb water;

2. Add cornstarch and mix well;

3. Put 2 teaspoons of peanut oil, mix well and marinate for 5 minutes;

4. Cut the ginger and garlic into minced pieces, cut the green and red peppers into shreds, wash the garlic moss and cut it into sections;

5. Put oil in a hot pan, add ginger and garlic and stir-fry until fragrant;

6. Put in the shredded meat and remove it after it slides off on high heat;

7. Cook a little water with base oil, add garlic moss, add green and red pepper shreds and stir well after the garlic moss is broken;

8. Add sugar, light soy sauce and appropriate amount of salt;

9. Add the smooth shredded meat and stir-fry evenly.

Material.

Ingredients: 200 grams of garlic sprouts, 200 grams of skinless lean pork, 40 grams of vegetable oil, 12 grams of sesame oil, 35 grams of soy sauce, 10 grams of cooking wine, 2 grams of sweet noodle sauce, 20 grams of water starch, 3 grams of minced green onion.

Method.

1.Cut the meat into 6 cm long strips; Remove the old stems and flowers from the garlic sprouts, wash them, cut them into 3 cm long segments, scald them with boiling water, and remove them to control the moisture.

2.Put the oil into the wok, put in the shredded meat and stir-fry to change color, add the minced green onion, sweet noodle sauce and garlic sprouts and stir-fry evenly, cook in cooking wine and soy sauce, add a little soup, thicken after boiling, pour in sesame oil, and put it on the plate.

【Ingredients】

Ingredients: garlic moss, tenderloin.

Excipients: red pepper, green onion, ginger and garlic, cooking oil, salt, chicken essence, sugar, light soy sauce, cooking wine, rice vinegar, corn starch.

Method.

1.Choose tenderloin or pure lean pork and cut into shreds, add a little light soy sauce, salt, sugar, cooking wine and cornstarch to grasp it and set it aside (you can also cover the plastic wrap and put it in the refrigerator for about 15 minutes, so that it is not easy to pick up the pot when stir-frying).

2.Chop the green onion, ginger and garlic for later use, and cut the dried red pepper into sections.

3.After picking the garlic moss, wash it and cut it into sections, blanch it and set it aside (put in the garlic moss after the water boils, and remove it when the water is slightly boiled).

4.Add an appropriate amount of cooking oil to the pot, add shredded meat and stir-fry when the oil temperature is 5 or 6, add 2 3 drops of vinegar (can make the meat more tender), add green onions, ginger and garlic after the shredded meat changes color, and stir-fry the chili segment evenly.

5.After the green onion and ginger are stir-fried until fragrant, add an appropriate amount of light soy sauce to color.

6.After the shredded meat is colored, add garlic moss and stir-fry evenly, add a little water and an appropriate amount of salt, and add a little chicken essence when the soup is thick (or not).

7.A plate of delicious shredded garlic and moss is ready.

Recipe Tips:

Blanching garlic can remove the spicy taste, but you can take it out after the water is boiled, add a few drops of vinegar when frying shredded meat to make the meat tender, and a little salt has been put when marinating the meat, so the salt must be less when stir-frying later, so as not to be too salty.