Cooking Steps

1. 

   Step1:Put 45 pieces of ginger and a pinch of pepper in the pot. Boil and put the meat in the pot. Cook until the meat is 7 years old and remove it (chopsticks can be inserted into the meat, that's all

2. 

   Step2:Let the meat out cool. Wash it with cold water.

3. 

   Step3:Sliced mea

4. 

   Step4:The stem and the leaves of garlic are separated. Four garlic stems were used. 78 leaves were used. The extra stems were solved by themselves...)

5. 

   Step5:Big picture of ingredients. (the garlic stalk is cut obliquely. It ripens easily

6. 

   Step6:Put some oil in the pot. Stir fry the meat until there is a lamp socket (the fat part is curled up). In fact, it doesn't matter if you can't do it. It's very difficult. You don't need to eat at home. Don't stir fry for too long. The meat will grow old.

7. 

   Step7:Stir fry garlic. The reason why there are garlic sprouts is to make the meat more fragrant. I guess I'll put salt. I'll control the salt. Don't take too much care, because I'll put bean paste in the back. It'll be salty. You can also put the bean paste and salt.

8. 

   Step8:Stir fry with green pepper. It's the best to make the skin blister. It doesn't matter. Then stir fry the garlic stalks.

9. 

   Step9:Put 23 spoonfuls of old Ganma Douchi hot sauce.

10. 

    Step10:Two spoonfuls of bean past

11. 

    Step11:Garlic leaves are easy to ripen, so I like to eat some Yan leaves at las

12. 

    Step12:Put in a pinch of sugar (it's said that the chef will put some sugar in some dishes before. It seems that it will be better to eat, so I'll follow the example of a gourd). Taste the salt to see if you want to add salt. I'm also used to putting a little chicken powder and monosodium glutamate. If you don't like it, you can leave it alone. I have a heavy mouth.

13. 

    Step13:Out of the pot - Dingding - actually, there's a large plate fried. In order to take a picture and look good, I'll put some in it first (girl hahaha

14. 

    Step14:Still steamin