1. Prepare the materials, the picture is the thorny dish.
2. Clean it up.
3. Add water to the boiling pot to boil and add the scallops to blanch water.
4. Take out the blanched thorns and let it cool.
5. Grab the moisture from the dried thorns spinach, cut into sections and set aside.
6. Take an empty bowl, mash the garlic, add salt, monosodium glutamate, sugar, and vinegar to make a bowl of juice.
7. Add oil to the wok and sauté the diced peppercorns to fragrant. Remove the diced peppercorns.
8. Pour the bowl of juice on the thornsweed, pour the pepper oil on the garlic and stir evenly.
Tips:1. Be careful when cleaning thorny vegetables. You can wash your hands repeatedly with a colander.
2. The blanching time should not be too long, so as not to damage the nutrition.
