Sichuan Delicious Garlic Sprouts
1.
Insects, I like simple cooking. The less seasoning, the better. Of course, this does not mean that the quality of the dishes should be reduced! Reading some other tutorials, just the ingredients are too many to make people's head numb, in fact, how can it be so difficult to cook? Today’s twice-cooked pork does not use pepper, garlic, ginger, or chili. The sauce is black and simple, and the bean paste and sweet noodle paste are enough!
2.
After pinching the garlic sprouts, cut the head part with an oblique knife, and cut the leaf part vertically. (This is taught by my mother) I believe everyone will
3.
It's best to use fatter pork belly, fry it fragrant, if it is too lean, it will become salt-fried meat, and lean meat is easy to fry dry. Of course, you can also choose a half-fat and half-fat two-knife meat better! After washing, freeze a little in the refrigerator, and cut the slices neatly and evenly. (Remember to cut raw meat!)
4.
After the cut is done, put it on the plate first. You can also look at the ratio of the dish to the meat and have a good idea.
5.
The sweet noodle sauce bought at the supermarket is too thick and needs to be diluted with a little water. If you use it directly, it will quickly stick to the meat. (This is a trick!)
6.
The ratio of watercress, sweet noodle sauce, vegetables, and meat will be shown again! The one below is an oil can.
7.
Pour clear oil (rapeseed oil) of course, other edible oils can be used! , Burn to 60%, pour the raw meat slices in, stir fry to get the oil. (Using Sichuan dialect to say "a bit of meat", but the expression is too much, :-))
8.
When the fat part of the sliced meat is up, you can pour the bean paste and fry it. There is a big fire here, so be careful not to fry it!
9.
Add the sweet noodle sauce and continue to fry for a few more times. The flesh color will start to change from "white flesh" to a bit brown.
10.
The garlic sprouts must be fried first!
11.
After pouring the leaves into the heat, the pot will rise immediately after 10 seconds. Put it on a plate, deliciously baked! ! o(∩_∩)o haha
12.
I forgot to mention, add a little bit of salt after the garlic sprouts are placed, because the bean paste is already salty, so be sure not to add a lot of salt as usual, otherwise it will be salty! ! The characteristic of this dish is that the sweet noodle sauce is added, it is slightly sweeter, and it tastes more fresh. The meat is burst, so even the fat part is not greasy at all!
Tips:
Not much to say, let's try it out, the materials are convenient, and the production is simple!
