When stir-frying the meat, keep this step in mind to make the fried garlic crisp green and raw more flavorful
Garlic table has the effect of sterilization, lipid removal and blood pressure, and liver nourishment.
Garlic moss contains allicin, which has a killing effect on pathogenic bacteria and parasites, and can play a role in preventing influenza, preventing wound infection and deworming.
In addition, garlic moss also contains more vitamin C, which can make capillaries dilate, reduce blood viscosity, improve microcirculation, and easier control of blood pressure. It can also soften and protect blood vessels, and has the effect of lowering cholesterol in the human body.
But if you want to fry the garlic table delicious, you must also be able to fry, if the fry is not in place, there will be a raw spicy taste.
When it comes to fried garlic table, some people will choose water, some people will choose oil, so is it good to be over water or too oil?
Generally, restaurants have chosen oil, this method is fast, and the taste is good. But this method is not suitable for our family production, and the used oil does not know how to deal with it. And this kind of fried garlic table will be more greasy, many people do not like to eat.
Today I will share with you a method of stir-frying meat with garlic, without water or oil, keep in mind a little fried garlic stir-fried meat is more flavorful, take a look at it!
First, let's start preparing: garlic table, pork belly, millet pepper, ginger, peppercorns and star anise.
1. Garlic table clean and cut into small pieces, millet pepper two oblique knife slices, ginger slices, pork belly slices,
Prepare a little peppercorns and star anise and brew them in boiling water for 10 minutes.
2. Start the pot to burn the oil, hot pot cold oil, first put the pork belly and ginger slices together into the pot for sautéing, (be sure to heat the pan cold oil, so that the pork belly is not easy to stick to the pan when stir-frying)
3. After sautéing the pork belly, we directly put the garlic table and millet pepper into the pot, and then stir-fry on low heat until the cooked crisp is broken, and the surface of the garlic table is slightly baked or there are some small bubbles on the surface. In this way, it is considered to be mature. (Important: many friends do not do a good job of garlic stir-fried meat key points, after frying the pork belly must not put soy sauce or oyster sauce and the like, directly put garlic table and millet pepper stir-fry. ）
4. Start seasoning below, a little old soy sauce color, chicken essence, monosodium glutamate, salt to taste, and then pour in our soaked star anise and pepper water. (Important: The taste is slightly heavier, there is no need to hook the mustard, you need to bring some soup, so that it tastes more fragrant and flavorful.) ）
Have you learned this method of stir-frying meat with garlic? Find time to try it out!
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