Kapok Flower Stir-Fried Sauce Meat Exclusive

Fresh Panzhihua, the petals had already been removed when bought.

Take it home and sort it out, removing the buds in the middle and the black tips on the sides. Arrange the flower on the right to look like the one on the left.

Wash it clean, boil some water, and after the water boils, put the Panzhihua (possible vegetable or ingredient) into the pot to blanch for about two minutes, then drain and rinse with cold water.

Break the flowers into small pieces and set aside.

The marinated meat made last year tastes absolutely delicious. Sealed in plastic and stored in the fridge, it tastes just as good as ever.

After washing, put it in the pot and cook for half an hour.

The meat used for stir-frying is best if it's slightly fatty.

Cut into thin slices and set aside.

Prepare garlic sprouts, garlic cloves, and old ginger. Cut the garlic sprouts into sections, and chop the garlic cloves and old ginger finely.

Separate the stems and leaves of the garlic sprouts, then prepare some dried chili peppers cut into sections and a few Sichuan peppercorns.

Everything is ready.

Heat oil in the pan, adding a small amount. Once the oil is hot, put the marinated meat into the pan and stir-fry for a while to release excess fat, but do not fry it until it is too dry.

Add minced garlic, minced ginger, and chili with Sichuan pepper, and stir-fry for a while until fragrant.

Next, process the prepared Panzhihua and garlic sprouts.

Stir-fry evenly, adding an appropriate amount of salt and light soy sauce for seasoning.

Stir-fry for about two to three minutes, add the garlic shoots, mix well and turn off the heat, add a little MSG, mix again, and then serve.

Finished product appreciation.

Finished product appreciation, the taste is great.