Stir-fried Pork with Green Garlic

Name: Stir-fried Pork with Green Garlic
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece pork; 3s Green garlic; 1 tablespoon Cooking Wine; 1 tablespoon starch; Some baking soda; 1 tsp Chicken Essence; 1 tsp salt

by Xiao Geng's mother

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Green garlic contains protein, carotene, thiamine, riboflavin and other nutrients. Its spiciness mainly comes from the capsaicin contained in it, which has the effect of waking up the temper and eliminating food accumulation. It also has good bactericidal and antibacterial effects, and can effectively prevent influenza, enteritis and other diseases caused by environmental pollution. Green garlic has a certain protective effect on the cardiovascular and cerebrovascular vessels. It can prevent the formation of thrombus. At the same time, it can protect the liver, induce the activity of hepatocyte detoxification enzymes, block the synthesis of nitrosamine carcinogens, and have a certain effect on preventing cancer. . "

Ingredients

1 piece Pork
3s Green Garlic
1 tablespoon Cooking Wine
1 tablespoon Starch
Some Baking Soda
1 tsp Chicken Essence
1 tsp Salt

Stir-fried Pork with Green Garlic

1. Prepare the ingredients.

Stir-fried Pork with Green Garlic recipe

2. Shred pork, add baking soda, marinate in cooking wine for half an hour, wash and then add cooking wine, salt, chicken essence, starch and marinate for half an hour.

3. Wash the green garlic and cut into sections in the middle.

4. After the oil is heated, first fry the fat part to get the oil out.

5. Add the marinated pork.

6. Disperse and fry discoloration.

7. Add the prepared green garlic.

8. Add salt, chicken bouillon, and a little water and stir well.

9. The appetizing and delicious green garlic fried shredded pork is ready.

Tips:
When cooking vegetables, the fire should be large. Green garlic is an ingredient that will become soft after cooking for a long time. Therefore, as long as the vegetable aroma escapes and the vegetable aroma is evenly heated, the green garlic can be served in order to taste the refreshing taste. In addition to the flavor, green garlic should not be cooked too badly, so as to prevent the capsaicin from being destroyed and the bactericidal effect reduced.