Stir-fry garlic moss, don't fry garlic moss directly in the pot, add one more step, the color is not yellow, green and crisp and tender

【Stir-fried garlic moss with shredded pork】Ingredients: 300 grams of garlic moss, 100 grams of pork belly, appropriate amount of oil and salt, 2 slices of ginger, half a tablespoon of cooking wine, 1 tablespoon of light soy sauce,

Steps:

1. Pinch off the older parts of the head and tail with your hands, wash and drain.

2. Cut the garlic moss into inch pieces.

3. Cut the pork belly into slightly thicker shreds, the meat is made of pork belly, the fried garlic moss tastes fragrant, if you use lean meat or tenderloin, add starch to marinate it, the fried shredded meat is tender, and the pork belly does not need to be marinated.

4. Add water to a pot and boil, add a little salt, blanch the garlic moss, blanch the garlic moss until the color turns dark green, and remove the garlic moss.

When blanching garlic, add a little salt to the water to make the garlic moss more green. Before stir-frying garlic, add more blanching to remove the spicy taste of garlic, shorten the stir-fry time of garlic, and make garlic easy to taste.

5. Blanch the garlic moss quickly in cold water to cool, drain the water and set aside, after the garlic moss is blanched, it should be put in cold water to cool, so that the color of the garlic moss will not turn yellow, but also to maintain the crisp and tender taste of the garlic moss. If the garlic moss is not cooled after blanching, the garlic moss will still have temperature, and the color will turn yellow after a while.

6. Heat oil in a pot, add shredded pork belly and stir-fry, stir-fry the shredded pork belly to remove the oil.

7. Pour in light soy sauce and cooking wine, stir-fry the shredded meat to color, the cooking wine has the effect of removing the fish, so that the fried shredded meat is not fishy.

8. Add garlic, add salt, stir-fry evenly over high heat, turn off the heat, and put it on a plate. A plate of shredded pork and fried garlic moss with color and flavor is ready.

Tips:

When blanching garlic, add a little salt to the water to make the garlic moss more green. Before stir-frying garlic, add more blanching to remove the spicy taste of garlic, shorten the stir-fry time of garlic, and make garlic easy to taste. After blanching the garlic, put it in cold water to cool, so that the color of the garlic will not turn yellow, and the crisp and tender taste of the garlic moss can be maintained. If the garlic moss is not cooled after blanching, the garlic moss will still have temperature, and the color will turn yellow after a while. When the garlic moss is stir-fried, stir-fry it quickly over high heat.