Garlic fried meat
By VicentaLakin
I'm not a chef, I'm not a professional, I'm not very good at cooking, I'm too lazy to cook, but I can assure you I did it myself, and I think it tastes good, and I want more people to learn, keep the kitchen warm and have a family. Garlic fried meat is a classic home food, and remembers that it must be on the table of an old dinner, as if it had only been a year old, that it had grown up, that it had gone to work, that it still had its own home, that it was still missing in the menu, that it was easier to do it, that it was easy to fail, that it was fast-tracked, that it was easy to learn。
Recipe Recommendations
- garlic moss appropriate amount
- pork appropriate amount
- spiced powder appropriate amount
- ginger powder appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Garlic fried meat
1
Garlic washes clean, older at the end of the head, pork slices or silk cut. I'm a piece of fat, and I can buy a little fatter。
2
The frying pan pours into a proper amount of vegetable oil, a little fragrance and ginger powder after heating, a little onions, ginger chips, a little pork and a little wine。
3
Pork fried to color, and then it went down in garlic, and it turned to garlic color, and it was green, and it was evened with soy sauce。
4
Add a proper amount of clean water and put a lid on it for a few minutes。
5
When the soup is running out of juice, the fire is hot, the water is dry, the fire is off, the proper amount of chicken and salt is added, the fire is even, the pot is out。
6
It's a plate, it's a very good dish, it's full of fragrances, and it's full of veggies。
7
Is that a lot of appetiteGarlic fried meat Make Tips
I like softer garlic, and you don't recommend early water, either because it's easy to lose some nutrients, because it's not easy to eat, or because it tastes better. Temperature is sufficient to separate chickens and salt, which are not suitable for high temperatures, except for stew, and it is generally recommended that the fire be finally shut down。