1. Wash clean and cut into sections
2. Boil in a pan under cold water for 5 minutes. This kind of meat does not produce water when fried, is more fragrant, and has less pig smell.
3. The thickness of the meat slices depends on personal taste, I like thin slices
4. Some ginger
5. The key is to fry the oil quickly, the meat will be fat but not greasy
6. Add cooking wine, light soy sauce, oyster sauce, a little sugar, MSG, salt, Laoganma bean paste
7. The garlic moss is relatively fast-cooking, I choose to cook it when it is about to start, and if you like the older one, you can cook it earlier.
8. knock off.
