Ingredients: Cantonese hearts, two or three millet spicy, garlic slices
Vegetables can be very clear and can also be very cooked.
Detailed step diagram with text at the end [than heart]
The heart of the vegetable i bought is a bit old, and the root has gone to the skin
Wash and separate the stems and leaves
Hot pan Lard and salad oil, garlic slices millet spicy first stir-fry
Stir-fry the stalks first
Add the leaves, add salt and a little oyster sauce to taste
Before coming out of the pan, drizzle a little soy sauce along the edge of the pan
[Sun] [Sun] [Sun]
1: Wash the heart of the dish, if you are old, you can remove the skin like me
2) Cut the stems and leaves, plate them separately and set aside
3) Heat the pan, pour in lard and salad oil, mix the oil and heat it
4) Add garlic slices and stir-fry millet spicy
5) Stir-fry for 2 minutes
6) Add the leaves
7) Season with salt and a little oyster sauce
8: Pour a little soy sauce on the edge of the pot and turn it over a few times to get out of the pot
[Sun] Key points: This dish should be hot at all, and the water vapor of the stir-fried dish is delicious, if the fire is not strong, there will be a lot of soup when fried, and it will not be delicious. Another point is that the raw soy sauce must be drizzled along the edge of the pot before coming out of the pot, and the raw soy sauce will be very fragrant when it is stimulated by the heat on the side of the pot.
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