Garlic sprouts back to the pot
By VicentaLakin
Recipe Recommendations
- pork belly appropriate amount
- garlic sprouts appropriate amount
- carrots appropriate amount
- garlic powder appropriate amount
- shredded ginger appropriate amount
- octagonal of 2
- Red Oil Pi County Bean Sauce appropriate amount
- spiced powder appropriate amount
- yellow wine appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Garlic sprouts back to the pot
1
Five bouquets to wash the cold, three ginger chips, two eight cents, a little yellow wine or a little wine, so that the chopsticks can go through five bouquets, and a little chilly slices
2
Sliced meat
3
The garlic seed washes clean and dry, leaves are cut apart, leaves cut, slashing blades, carrot slices
4
Garlic shredded, ginger cheesy, soy sauce ready
5
I'll get hot oil, and I'll get garlic and ginger, and then the color will turn yellow
6
Turning into a fire, turning into meat and making it transparent
7
Add a small spoon of red bean bean petals, with a proper amount of five fragrances and a quick turn-off
8
I'm gonna go down there and get fired
9
It's just a little bit too long to be green
10
Let's go
11
One moreGarlic sprouts back to the pot Make Tips
Doubanjiang is very salty, so do not add any more salt or soy sauce. Five-spice powder is optional; add it to your liking. Slice the meat into large, thin pieces so that they curl up when stir-fried; mine was sliced a little too thick.