1. This buckle meat was fried by my mother herself, and it can be bought outside.
2. Put water in the pot to boil, put the meat in the pot and cover it. Do not soak the water to the skin. The skin is soft and picked up. Because the fried skin is easy to rot, the texture will not taste good.
3. Cut the meat into slices. Personally, I don't like too big pieces.
4. Plum and buckwheat.
5. Wash the garlic sprouts.
6. Chop the white garlic into small pieces, remove the seeds and chop the plum, chop the buckwheat, chop the garlic, and chop the ginger.
7. Add oyster sauce, light soy sauce, dark soy sauce, sugar, white rice wine, and a little salt.
8. Pour the meat and stir well and marinate for 15-20 minutes.
9. Pour a little oil in the pan and stir-fry the meat.
10. After frying out the oil, add a little bit of water to simmer and add the garlic leaves.
11. When the water is dry, add an appropriate amount of chicken powder and stir-fry evenly, then the pan is ready.
12. Because both plums and buckwheat heads have a sour taste, this dish is sour and salty and appetizing, not greasy to eat.
