Green garlic and mischievous meat are perfect match, one by one, one red and one green, the most simple ingredients, but have the warmest taste.
After slicing the meat, soak it in warm water for about 15 minutes, wash and drain. (The soaking is to remove impurities, and the second is to soften the skin, otherwise it will affect the taste.)
Washed green garlic
Do not add oil in the pot, pour directly into the sauce and stir fry, stir all the oil in the sauce, and serve the meat in the pan. (must be fried in a small fire to prevent the pan)
Pour the garlic into the pan and fry until soft.
Pour in the garlic leaves and continue to stir fry, add a little salt to taste
Pour in the sauce and mix in a little cooking wine and sugar. (Wine wine can not only be simmered, but also the moisture of the wine can make the taste of green garlic more tender. The sauce itself is salty and does not need to be seasoned separately.)