Cooking Steps

1. 

   Step1:Prepare 200g of streaky meat or other parts of the meat. It's better to make the whole meat instead of the pieces shown in my figure. Because later to cook. Meat will shrink. Small pieces of meat final slice effect is not good.

2. 

   Step2:Slice ginger and garlic. Pat the stem of green garlic with a knife and cut into inch sections. Slice the rhombic slices with screw peppers. Slice the spicy millet sections for standby.

3. 

   Step3:Put the pork in cold water. Add the onion, ginger and cooking wine. When the pot is boiling, skim off the froth. Cook for 20 minutes. Then put it out to cool.

4. 

   Step4:Cut the cooked meat into 1.5-2mm pieces, because I cut them with small pieces. Some are small. When you do it, cut the whole piece of meat. 2-3cm wide pieces of meat will taste better and taste more satisfying.

5. 

   Step5:Put less than the bottom oil in the pot. Wait for a little smoke. Put in the sliced meat and a small amount of pepper. After weaving out the fat, put the meat in the pot. Put the oil in the pot.

6. 

   Step6:Put chopped Pixian Douban sauce, Douchi, sweet noodle sauce and ginger into the pot. Stir fry the red oil over medium and low heat, then put the meat into the pot. Stir fry for 1 minute to make the meat evenly covered with soup. Add in green garlic, garlic slices, spicy millet (just for color matching, do not put), a little sugar, stir fry. When the green garlic leaves are soft, cook a spoonful of cooking wine, pour a few drops of sesame oil, and then dish out of the pot.

7. 

   Step7:With rice. Perfect.