1. First cut the meat into slices and separate the fat and thin pieces (add a spoonful of starch, add a spoonful of soy sauce to Jiangsu meat, stir well by hand, and marinate for five minutes). Tap the garlic sprouts lightly with a knife, and cut the garlic sprouts diagonally about 2 to 3 cm. Separate from garlic sprouts.
2. Add a spoonful of salt to the pot when the oil is preheated, which can effectively prevent the fat from splashing when the fat comes out of the pot.
3. When the oil temperature is 70% hot, add the fat. When the fat is rolled up, pour in the lean meat.
4. After the lean meat is in the pot, keep stirring until the lean meat is finalized. Add two spoons of Pixian Douban.
5. After adding the watercress, continue to stir fry, stir-fry the fragrance of the watercress and add a spoonful of soy sauce.
6. Then add the garlic sprouts and stir-fry for about two minutes.
7. Then add garlic leaves. Stir fry for two minutes on high heat, add a little salt and a little chicken essence. Stir-fry evenly and start the pan!
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