1. Wash the pork, add the green onion and ginger cooking wine to the pot under cold water to blanch the water, remove the bleeding foam, cook until it is mature, remove and set aside
2. Wash the green garlic and set aside
3. Cut the cooked meat into thin slices, and cut the green garlic into sections for later use
4. Add bottom oil to the pan, add two spoons of bean paste and stir-fry the red oil for a fragrant flavor, add the meat slices and continue to stir fry, add a little cooking wine and stir fry
5. When the meat slices are fried out of excess fat, add green garlic and stir fry, add a little chicken powder sugar, stir fry evenly, then it will be out of the pan.
6. Does it look good?
Tips:Stir-fry the pork slices to get extra fat, but don’t fry them dry, they won’t taste good. Stir-fried the bean paste on a low heat to create a fragrance and red oil.
