How to fry garlic shoots?

Ingredients: garlic moss, pork, ginger, garlic, red pepper, salt, soy sauce and balsamic vinegar.

Specific practices

1, fresh garlic moss, head and tail removed, washed and cut into sections.

2, a small piece of pork, cut into thin slices. Stir-fried garlic seedlings, with pork, must choose fat and thin pork belly or plum blossom meat.

3. Put the oil in a hot pot and cool it. Pour in shredded ginger, minced garlic and red pepper and stir fry together. Some people think that it is unnecessary to add garlic to fried garlic shoots. Actually, it is not. After the garlic powder is fried, it won't smell of raw garlic, but it can improve the fragrance and freshness.

4. Pour in the sliced meat and stir fry quickly. Then add half a spoonful of cooking wine to remove the fishy smell, add half a spoonful of balsamic vinegar to enhance the fragrance, and add a little vinegar to make the meat slices more tender.

5, pour garlic moss, adjust the maximum fire and stir fry a few times. Then, according to the food intake, add enough salt to taste at one time. Putting salt in advance can make garlic moss taste better when frying.

6. Garlic moss just coming into the market is well cooked. Just fry for a minute or two. Finally, add soy sauce and a little sugar to taste. Stir-fry evenly over high heat.

In a few minutes, a plate of crispy and appetizing fried meat with garlic moss was ready. Sweet but not greasy, delicious.

Tips for frying meat with garlic moss

1, fresh garlic moss is tender, just fry it directly. Stir-fry the whole fire quickly, without adding water or thickening during the stir-frying process.

2. Stir-fried garlic moss must be seasoned with salt as soon as possible after the garlic moss enters the pot, so that the garlic moss will taste better.

The garlic moss is cooked well this season, so don't fry it for too long. The taste is the best when it is cooked at 8 minutes, which is slightly spicy, crisp and tender, and the umami flavor is more sufficient.