Since entering October, the temperature has plummeted. It's really comfortable to eat some ginger in the cold season. Today I'm going to make a small stir-fry with ginger.
If you choose pork, it is best to buy pork belly, fat and thin, and it will be more fragrant to eat.
First of all, put cold water in the pot, add ginger slices, green onions, cooking wine, boil on high heat (remove blood and water to fishy, slice meat will also be better cut a little)
The pork discolored is fished out
Cut into thick and evenly sliced meat
Sauté until golden brown on both sides
Then add the ginger slices and stir-fry
When the fry is eight ripe, add a small amount of salt, add a little soy sauce, and stir-fry to taste.
Add the garlic leaves and stir-fry quickly.
The meat fried in this way, the more chewy and fragrant it is, there is a faint ginger flavor, and the meat aroma after the pork is dried, it is still very delicious.
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