Choy Sum Sting Peel
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. The jellyfish I use is a bag of old vinegar stings bought from the supermarket, with a small packet of seasoning inside.
2. Wash the cabbage heart, cut into filaments, and set aside; cut the garlic into fine powder for use.
3. Open the bag, pour the jellyfish into the pan, and add the seasonings.
4. Pour the jellyfish, choy sum, and minced garlic into the same container, add vinegar, salt, and sugar, then pour in sesame oil and stir.
5. Serve on a serving plate and serve.
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