Accessories: green pepper (45g)

Green garlic (30g)

Seasoning: sweet noodle sauce (20g)

Douban Hot Sauce (10g)

White sugar (10g)

Monosodium glutamate (5g)

Vegetable oil (30g)

1. Preliminary cooking treatment of meat: put the meat in cold water, boil the water in the pot with strong fire, then cook it with medium and small fire until it is cooked (just cooked), pick it up and put it on the meat for natural cooling.

(Note: cook the meat should add a little onion, ginger, cooking wine and refined salt to remove fishy smell).

2. Treatment of green garlic seedlings: Mash the head (white part) of garlic seedlings (which is conducive to fragrance overflow), cut the white part into horse ears, and cut the green leaves into inches (about 3CM).

3. Knife shaping of meat: cut the meat into large pieces (generally about 8CM* length * 5CM* width * 0.2CM thick).

4. Return tank process:

4- 1. Put a little oil in the pot, add white meat, stir-fry until the fat is curly, and light the lamp.

How to do it (14 photo) (shovel the meat to the side of the pot. This is a lazy way! Ha ha! Actually, we should shovel out the meat first.

4-2. Add bean paste and sweet noodle paste, stir-fry and color (see red and bright oil color).

4-3. Stir-fry the green garlic (white part) first, then stir-fry the garlic leaves (green part) together.

4-4. Add a little lobster sauce (chopped), white sugar and monosodium glutamate to taste. (The salty taste can be added according to the specific salty degree or personal taste of the dishes at this time. )

5. Precautions:

5- 1: Cut the meat when it is cold, or it will be fragile (you can wash it with tap water if it is urgent).

5-2: Try the salinity of watercress to determine the salt content.

5-3: The sweet noodle sauce is diluted with water at the ratio of 1: 2 before use.

5-4: Sweet noodle sauce and soy sauce play the role of color matching and fragrance enhancement, and the dosage is appropriate.