Fried garlic moss can only be blanched. I'm an amateur. What should I put more? Is garlic moss green and tender and delicious?

I'm not particularly busy recently, and my only interest is cooking. I have made a few fried meats with garlic moss, which can make people stunned. Garlic moss is yellow and black, not crisp and tender at all, and not delicious. I lose my appetite when I look at what's on the table, let alone eat it. My uncle is a chef in this hotel. I asked him by the way when I went to eat tonight. Only after listening did I know that the original mistake was in this step. Garlic moss is difficult to cook, so we all iron garlic moss, but we are amateurs. The correct way is to put a little more, so that the fried garlic moss is green, tender and delicious.

The practice of frying meat with garlic moss in life: Step 1: Remove the top of garlic platform, wash it with cold water, dehydrate and cut into sections, and cut raw pork into strips. Process 2: Peel, wash and chop green onions, peel, wash and cut ginger into filaments, and cut dried peppers into sections. Process 3: Add cold water to the pot, drop a small amount of vegetable oil to boil, and then pour it into the garlic rack to soak in water until the garlic rack breaks and discolors. Process 4: Turn off the fire, quickly pick up the garlic table and soak it in cold water. When the garlic table is cold, pick up the garlic table and drain it for later use. Step 5: Boil the oil in the pot. After the oil is boiled, add chopped green onion, ginger slices and pepper and stir-fry, then add pork and stir-fry.

Process 6: Stir-fry raw pork until it becomes discolored, pour in proper amount of soy sauce and stir-fry evenly, then pour in garlic rack and stir-fry evenly. Process 7: Sprinkle an appropriate amount of edible salt again until the garlic moss is evenly fried and tasty. Turn off the fire and serve. Cooking tip: When frying garlic moss, it is not enough to scoop water on the garlic platform. When scooping water, remember to put one more thing, that is, vegetable oil, so that the garlic table can be wrapped with vegetable oil, so that it can always be green and tender, and it is not easy to turn to Huang Dou and not turn black. There is a plastic film on the surface of the garlic table, which will be destroyed by water, so the garlic table is easier to taste.