1. Shred the green onion, and cut the garlic into minced pieces for later use.
2. Add water and salt to the pot, boil the okra, blanch the okra, remove it after 3 minutes, after the cold water is too cold, cut off the head and tail of the okra, and divide the middle into half for use.
3. Place the green onions and garlic on the chopped okra.
4. Adjust the juice: half a spoon of oyster sauce, one and a half spoons of light soy sauce, an appropriate amount of chili oil, a little vinegar, and a spoon of water.
5. Pour the adjusted juice evenly on the okra.
6. Heat an appropriate amount of cooking oil.
7. Finally, pour hot oil on the okra.
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