1. Choose a handful of fresh cabbage that is tender and thick. To judge whether it is tender or not, if you can't see it, use your nails to pierce the stem of the choy sum to feel it. The boiled cabbage heart must be tender.
2. Cut off the head about two centimeters, and wash the remaining vegetables for later use. Wash three times with gentle hands and feet to prevent the choy sum from being deformed and wrinkled by force.
3. Put two drops of oil and a pinch of salt in a pot of water to boil, and blanch the stems of the vegetables for 30 seconds. The salt is added to alleviate the embarrassment of uneven saltiness after dipping the sauce. The oil is used to cut the astringency of the vegetables.
4. Then blanch the leaves and the roots in the pot for about a minute. Because the roots and stems of vegetables are hard to ripen, blanch them first.
5. Put the vegetables out and arrange them neatly. Prepare a bowl of sauce, 3 tsp light soy sauce or steamed fish soy sauce + 2 tsp oyster sauce + 10ml water.
6. Pour peanut oil in a hot pot to heat, add minced garlic and boil for five seconds, turn off the heat and set aside.
7. Drizzle with sauce. Put two red pepper rings for decoration. It can also be decorated with shredded pepper and green onion. Finally, pour the garlic oil on the greens. I only poured garlic oil in order to make the dishes look good, but the garlic residues were not poured in. ) You can start eating when you are done. The whole vegetable heart is crisp, fresh, tender and juicy.
