Garlic fried meat

We often use garlic for our daily cooking, and garlic is the root of garlic. Garlic is not only fragrance, but also a little bit of sweetness, which is the best for a little fried. Garlic spicy, fried pork, beef and bacon are the best. When we were kids with garlic, Mom used to smoke garlic for us to make garlic. It's better than meat. A plate of garlic fried meat, half a bowl of rice each time. It's very simple today. The garlic has to be a little softer. It's hard to taste old. You'll have to pick it up first, so it'll be smoother. It's nice to have a nice, scrawny, scrawny piece of garlic, very good for lunch and dinner。

Recipe Recommendations

garlic 350g
tenderloin 150g
onion 10g
Jiang 10g
dried chili of 2
cooking wine 10ml
starch
soy sauce 5ml
peanut oil 10ml
oyster sauce 10g
drinking water 20ml

salty and fresh
fried
ten minutes
simple

Steps for Garlic fried meat

first of all, we have to be ready to make all the foods we need to use: garlic 350g, rib 150g, onions 10g, ginger 10g. first, the rib is cut into a thin, thick and even meat tablet, which is fed into the bowl with 10 ml of wine, 5 ml of raw smoke, 1g of starch, and 10 minutes of salting. it's a little softer when it's made of slices。

The garlic is then washed and the dry moisture is controlled, and the head is choked and the tail is cut into small spare parts. And cut onions into onions, ginger into gingers, dry peppers into peppers。

the frying pan is burned to the point where the palm is burned and the peanut oil is poured to the point where the fire is burned to the point where the onions and the ginger-sniffed scent is put in。

Scrambled slices of meat are slowly distilled and the smell of spices is made out of the sliced chili。

it's so white, it's 10 g of platinum oil, it's in good garlic, it's in drinking water。

A little softer in the garlic can get out of the pan, and a very delicious garlic fried meat is ready。