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 1First, 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 2Add 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 3When the oil temperature is 70%, add the fat. When the fat is rolled, pour in the lean.
Step 4Lean meat after the pot, keep frying, until the lean set after. Add two spoonfuls of Pixian Douban.
Step 5Add the watercress and continue to stir fry. Add a spoonful of soy sauce after stir frying.
Step 6Then add garlic sprouts and stir fry for about two minutes.
Step 7Then add the garlic leaves. Stir fry over high heat for two minutes, add a little salt, a little chicken essence. Stir well, then stir.