If you like Sichuan cuisine, you can collect it.


Half a catty of two knife meat
Half a catty of garlic sprouts
Two spoonfuls of bean paste
Two spoonfuls of salt
A spoonful of chicken essence
Two spoonfuls of soy sauce


Step 1
First, cut the meat into slices and separate the lean and fat parts (add a spoonful of starch and a spoonful of soy sauce to the Jiangsu meat, stir well by hand and marinate for five minutes). Gently pat the garlic seedling with a knife and cut it obliquely about 2 to 3 cm. Separate from garlic sprouts.

Step 2
Add a spoonful of salt in the pan when the clear oil is preheated, which can effectively prevent the fat from splashing when it is put into the pan.

Step 3
When the oil temperature is 70%, add the fat. When the fat is rolled, pour in the lean.

Step 4
Lean meat after the pot, keep frying, until the lean set after. Add two spoonfuls of Pixian Douban.

Step 5
Add the watercress and continue to stir fry. Add a spoonful of soy sauce after stir frying.

Step 6
Then add garlic sprouts and stir fry for about two minutes.

Step 7
Then add the garlic leaves. Stir fry over high heat for two minutes, add a little salt, a little chicken essence. Stir well, then stir.