Cooking Steps

1. 

   Step1:Add water and salt into the pot. Beat up the ginger and add a piece of green onion. Boil for about 30 minutes. Cook the meat until it is 7-mature (use chopsticks to insert it from the side with skin. It can be inserted smoothly) and take it out to cool. When cooking the meat, you can add white radish and red radish to make a half soup. You can also add cabbage to the meat to make a soup. It can also be used as a noodle sou

2. 

   Step2:Cut the meat up to 7cm. Thick Zero point two One Zero point five Centimeter pieces to us

3. 

   Step3:Cut the garlic into the horse's ears (oblique knife cutting) and the green leaves can be cut with a straight knife. The length is about 5cm, ready for use

4. 

   Step4:It depends on the weight of the meat. If the weight of lean meat accounts for 80%, you can put oil first and stir fry the meat when the oil temperature rises to 70%. If the weight of lean meat doesn't reach 80%, you can directly put the meat in the pot and stir fry until it is rolled. If the oil is more, you can beat some oil and use it as lard. If the oil is less, you can add some cooked oil (clear oil). Salad oil and so on

5. 

   Step5:First put in the Douchi. Stir fry for a few times, and then put in a proper amount of the sweet sauce. (oil consumption can be replaced) stir fry the sweet sauce with a small fire evenly in the lower Douban sauce. Stir the Douban sauce with red oil, and then add a little white sugar. (chicken powder can be added. Monosodium glutamate is added at the beginning of the pot. See what you like. Pay attention to the saltiness) stir fry with soy sauce for a few times

6. 

   Step6:Add in the garlic and stir fry until the garlic is broke

7. 

   Step7:Pay attention to the saltiness. The size of the fire. You can use green pepper, leek and lotus white (because the ingredients of lotus white are different