1. Put water in the pot, add the green onion, ginger, garlic and pepper, and cook until the aroma is strong.
2. Put the meat in the meat, and scoop it up in cold water when it's ripe.
3. Slice the meat as thin as possible. (My knife is too blunt, you can see if you cut it too thinly (～ o ～)
4. Cut the garlic sprouts into sections for later use. The particularly tender garlic can be combined with the stems (the one with the stems is called green garlic, can we not worry about whether this is a garlic sprout or a green garlic problem~~~~(>_
5. Put the oil in the pan, put the pork slices and Pixian bean paste on high heat and stir-fry for a while. When the pork slices are slightly rolled out of the oil, add soy sauce, cooking wine, sugar and Laoganma tempeh and stir fry for a while.
6. Add the garlic sprouts, stir fry over high heat until the garlic sprouts are cooked, and then serve.
Tips:1. Hang the soup before cooking the meat, the meat is more fragrant.
2. Lao Gan Ma is more spicy, so you can substitute sweet noodle sauce for those who are not used to it.
3. The meat is boiled until it is mature and then picked up and then re-cooked. The quality of the meat is not easy to fry.
4. To make the meat cut well, soak it in ice water for a while if possible.
