Kwai delicious food fried meat with garlic moss
I'm not a chef, and I'm not professional. I don't pay much attention to cooking. I'm even too lazy to cook directly without frying. But I can guarantee that all the dishes I send out are made in person and taste good. I hope more people can learn more dishes, keep the temperature in the kitchen and have a warm home.Fried meat with garlic moss is a classic home-made dish. I remember that it must have been on the dinner table for the new year's Eve when I was a child. It seems that it has a lasting appeal for the new year. It has grown up, left home for a job, and now has its own home. It is still indispensable in the menu. Its practice is simpler than that. It is really easy to start. It is difficult to fail. It is a Kwai dish. Learn it.I like to eat soft garlic moss. You can increase or decrease the amount of water according to your taste, but it is not recommended to blanch the water in advance. First, it is easy to lose some nutrients and leave them in the unwanted water. Second, the garlic moss itself is not easy to taste, and it tastes better to stew for a while.The temperature is high enough to separate chicken essence and salt. These two materials are not suitable for high temperature, except stews. It is generally recommended to turn off the heat and add them.
Step 1 . Wash the garlic moss and cut it into sections. Discard the old parts at the head and tail. Slice or shred the pork. This one is flaky. If you can eat fat meat, you can buy a little fatter one, which will be more fragrant.
Step 2 . Pour an appropriate amount of vegetable oil into the wok, heat it up and add a little five spice powder and ginger powder. Industrious people can add some scallions and ginger slices, add pork and stir fry, and then add some cooking wine to remove the fishy smell.
Step 3 . Stir fry the pork until it changes color, then add garlic moss. Stir fry until the garlic moss becomes bright and green. Add soy sauce and oyster sauce and stir well.
Step 4 . Add an appropriate amount of water, cover and simmer for a few minutes.
Step 5 . When the soup is almost gone, turn on the high fire to collect the juice, fry until it is dry and there is no water, turn off the fire, add an appropriate amount of chicken essence and salt to taste, stir fry evenly, and take out of the pot.
Step 6 . The finished dish, a very delicious dish, has complete color, flavor, meat and vegetable collocation and rich nutrition.
Step 7 . Is it very appetizing to enlarge the details?
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