Fried shredded pork with green garlic
By HerminioYost
Green garlic contains protein, carotene, thiamine, riboflavin and other nutrients. Its spicy taste mainly comes from the capsaicin it contains, which has the effect of refreshing the temper and eliminating accumulated food. It also has good bactericidal and antibacterial effects, and can effectively prevent influenza, enteritis and other diseases caused by environmental pollution. Green garlic has a certain protective effect on cardiovascular and cerebrovascular diseases, preventing the formation of blood clots, and also protecting the liver, inducing the activity of liver cell detoxification enzymes, blocking the synthesis of nitrosamines carcinogens, and preventing cancer. effect.
Recipe Recommendations
- pork 1 block
- green garlic 3 trees
- cooking wine 1 tablespoon
- starch 1 tablespoon
- baking soda appropriate amount
- chicken essence 1 teaspoon
- salt 1 teaspoon
- salty and fresh
- fried
- an hour
- simple
Steps for Fried shredded pork with green garlic
1
Prepare the ingredients.
2
Shred pork, add baking soda, cooking wine, marinate for half an hour, wash, and then add cooking wine, salt, chicken essence, and starch, stir well and marinate for half an hour.
3
Wash the green garlic, cut open the middle and cut into sections.
4
After the oil is heated, stir-fry the fat meat to get the oil first.
5
Add the marinated shredded pork.
6
Divide and stir-fry to change color.
7
Add the processed green garlic.
8
Add salt, chicken essence, and stir-fry with a little water.
9
The appetizing stir-fried shredded pork with green garlic is ready.Fried shredded pork with green garlic Make Tips
When frying, the heat should be high. Green garlic is an ingredient that will become soft and rotten after cooking for a long time. Therefore, as long as you put the pan and stir-fry it on high heat until the aroma of the vegetables escapes and is evenly heated, you can serve it and eat it, so you can taste the refreshing taste and flavor. At the same time, green garlic should not be cooked too badly, so as not to destroy the spicy food and reduce the sterilization effect.