How to make the best meat slices with garlic sprouts? The key steps are indispensable, and the flavor is very good

 

Garlic sprouts back to the pot

 【Ingredients required】 

Pork belly (or pork rump tip), garlic sprouts, green onions, ginger, Pixian bean paste, tempeh, light soy sauce, dark soy sauce, sugar, cooking oil, etc.

 [Detailed Instructions] 

The first step is to boil the selected pork belly or pork rump tip with skin in cold water until it is broken, or you can use chopsticks to insert it to take it out and let it cool, and if possible, you can put it in ice water to cool.

The second step is to cut the boiled meat into thin slices; Wash the garlic seedlings, flatten the roots with a knife, and cut them into long sections; Chop the green onion and ginger and set aside; The tempeh is slightly chopped to make it easier to bring out the flavor.

Step 3: Heat the pan with cold oil (a little cooking oil), put the meat slices on medium and low heat and slowly stir-fry until the surface is colored.

Step 4: Add green onions, ginger, crushed black beans and Pixian bean paste to stir-fry the red oil and fragrance, and then release light soy sauce, a little dark soy sauce and sugar and stir-fry.

Step 5: Finally, put the minced garlic cut in advance, and quickly stir-fry over medium and high heat until the garlic sprouts are broken. Don't stir-fry the garlic sprouts for too long, and turn off the heat when they are broken. Salt can be added as appropriate, and tempeh and bean paste are relatively salty.

Tips:

1. The meat selection of fat and thin pork belly or slightly fatter buttocks is good, the pork skin does not need to be removed, and it tastes slightly chewy after simple stir-frying.

2. When stir-frying in the pot, stir-fry slowly over medium-low heat, so that the fat in the fatty meat can leach out, and it will not feel greasy when eating.

3. The side dishes with the back to the pot meat must be fried quickly on high heat, and the heat can be turned off and served out after the break, and the fried time is long, the color is not bright green, and it is soft.

4. Some recipes will put some sweet noodle sauce when making back to the pot meat, so put it according to your preference.