1.
Material preparation:
Shanghai Green is cut into four pieces with a "ten" knife method, and then washed and dried to control the moisture for later use;
Cut ginger and garlic into cubes for later use;
2.
Start stir fry:
Pour oil in a hot pan, add garlic and ginger and stir fry until fragrant, then add Shanghai greens and continue to stir fry;
3. Add appropriate amount of light soy sauce, oil consumption, 2 tablespoons of chicken broth, then stir-fry evenly, cover and simmer for 1 to 2 minutes;
4. After simmering, add appropriate amount of chicken essence and salt, and stir-fry evenly;
5. Pick up the pot, and the plate is complete.
