Garlic fried meat

In the spring and summer season, it's always strange that garlic is so hot, why is it so good? Garlic is a good diet, and its skin contains a large amount of vitamins that stimulate intestines, reduce constipation and effectively prevent hemorrhoids. It also has a microbicide effect that can eliminate many bacteria that are harmful to humans, such as coliform. It's also a good food product that has been strongly recommended by Chinese health experts... but it tastes weird when the garlic is hard to get, when it's dry. It's really hot, it's easy to get cooked, but it's hard to get the garlic, it's hard to get done. However, if you use a good trick, you can make a delicious, old-fashioned secret that garlic doesn't taste old enough to make it with water。

Recipe Recommendations

garlic moss appropriate amount
tenderloin appropriate amount
onion appropriate amount
Jiang appropriate amount
garlic appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount
spiced powder appropriate amount
salt appropriate amount
bean paste appropriate amount
white sugar appropriate amount
chicken powder appropriate amount

slightly spicy
fried
ten minutes
simple

Steps for Garlic fried meat

Garlic buys it out of the old and clean。

The spinal graft is purified to silk。

Onions, ginger, garlic, cut to the end。

The spinal twirl, with a proper amount of raw and gin, and five fragrances for 10 minutes。

A boiler is made, and when the water is released, a proper amount of salt and a few drops of oil is released into the garlic water for one minute to leach。

It's oily, hot, onions, ginger, garlic, fragrances, and then meat to fry。

The meat is tanned with a small spoon of raw and soy sauce。

I'll put in a good garlic, sugar and chicken powder, evenly。