1. A handful of cabbage, three cloves of garlic, wash and set aside
2. Pour three bowls of water into the pot and bring to a boil, and then blanch the vegetable heart stems in water because the vegetable heart stems are harder to cook
3. When the stalks change color and become soft, you can push the leaves down to blanch the water.
4. Wait until the leaves turn green and you can remove them. The leaves only need to be blanched for 10 seconds.
5. Cut garlic into diced garlic, sauté in a frying pan until fragrant
6. Add a little water to boil, turn off the heat, add salt, chicken essence, light soy sauce to taste
7. Finally, pour the cooked sauce on top of the choy sum
Tips:1. When blanching the cabbage in the water, be sure to wait until the water is boiled and then add a little oil to the cabbage to make the color of the cabbage greener.
2. Blanch the vegetable stems first, wait until the vegetable stems are cooked, and then blanch the vegetable leaves. Do not put them together or the vegetable leaves will be over-blanched.
