Before a woman loses weight, she understands these "3 points"! We recommend a dish of snow peas, and brush the fat while eating

Sautéed snow peas with tenderloin

Ingredients: 400 grams of snow peas, 150 grams of pork loin, 80 grams of carrots.

Ingredients: 4 cloves of garlic, 2 teaspoons of light soy sauce, 1 teaspoon of chicken essence, a little salt, appropriate amount of oil.

In the first step, remove the two ends of the snow peas, pull off the tendons, wash and drain them and cut them in half, cut the pork loin into meat slices, carrot slices, and garlic peels and slices.

The second step is to pour an appropriate amount of water into the pot, bring to a boil over high heat, pour in the snow peas and blanch them, put a little salt and oil before blanching, blanch for 3 to 5 minutes, turn off the heat and take out the cold water again, drain and set aside.

The third step is to heat the oil in a pan over high heat, pour the oil and cook until the oil temperature is 5%, stir in the tenderloin slices, adjust the heat to medium heat, and stir-fry with a spatula until the meat slices change color. The tenderloin is very tender and easy to fry and get old, just keep it on medium heat.

Step 4: Then pour in the garlic slices, stir-fry the carrot slices, to bring out the garlic fragrance, fry the carrot slices until soft, pour in the light soy sauce in a circle along the edge of the pot and stir-fry well.

The fifth step is to pour the snow peas into the oil pot, add chicken essence and salt to taste, at this time, turn on the heat to the fullest, quickly stir-fry for 1 minute to collect the juice and taste, turn off the heat and start the pot, and put the fried vegetables on the plate.

Tips:

Pay attention to eating snow peas, if it is not cooked, it is easy to be poisoned, so you must blanch the snow peas in advance, but don't blanch for too long, not only will the nutrition be lost, but there will be no crispiness when eating, you must control the blanching time, add a little salt and oil when blanching, and the color is particularly green and good-looking, and after blanching, cold water will increase its crisp taste.