Cantonese Choy Sum
by Smoke and water blurred
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the choy sum and set aside.
2. Put the stock in the pot and boil it.
3. Add the choy sum, blanch it, and drain the water.
4. Choy Sum Lek is placed on the plate.
5. Drizzle with steamed fish oil.
6. Use the back of a knife to pat the garlic into minced garlic and place it on top of the cabbage.
7. Put oil in a pot and heat until it smokes, and then pour it on top of the choy sum.
