Stir-fried garlic seedlings with stomach (mutton)

Published Jun 4, 2020 at 08:14am ET

Food Material List

1 belly One
2 Garlic bolt A Jin
3 Soy sauce A teaspoon
4 Sugar Salt A few
5 Scallion and Ginger A few
6 Octagonal Cinnamon Leaf A few
7 Cooking wine A teaspoon
8 Carrot Half root

Operational steps

1 Wash your stomach clean, and the market for general dishes is cleaned up relatively clean. You just need to clean it with a simple grab of salt when you come back. Here the stomach can be pork, mutton and cow belly relatives, any kind can be!
2 Turn your stomach over and wash it again. Pull some dirty things out of it and throw them away.
3 Put the washed belly into the pot and fill it with water. Add onion and ginger, star anise and cinnamon wine. Bring to a boil over medium heat for half an hour. You can also buy a few more, one-time cooked after the refrigerator freezer layer, when you want to eat, you can take out fried, I am like this.
4 Cut the cooked stomach into strips of carrots and slice them.
5 Wash and drain garlic seedlings by chopping
6 Stir-fry garlic seedlings with oil in a frying pan. Stir-fry garlic seedlings in high heat and quickly. Stir-fry garlic seedlings without stopping. You can add a little water while stir-frying to prevent scorching. Stir-fry until 8 is ripe and multiply it for later use.
7 Stir-frying pan with oil, add carrot belly and stir-fry together, because the belly is ripe, the stir-frying time does not need long, four minutes will be enough.
8 Add just super garlic seedlings, add sugar and some aquatic sauce, stir-fry for about five minutes. If you like to eat soft garlic seedlings, you can cover the pot and keep it cool for a few minutes. Season with a little salt before going out of the pot. Because we never put MSG in our cooking, so I did not add it. We can add it according to our own taste.
9 Come out of the pot! It tastes great. Its very satisfying to eat once. Its easy for people to catch cold. Eating garlic can kill and kill bacteria and increase physical resistance.

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