1. Put about 500 grams of fresh okra into a container, add appropriate amount of salt and water to repeatedly scrub the fluff on the surface, drain the water, add water to the pot and boil it in the okra blanched water for one and a half minutes to remove.
2. Garlic is quantified according to your preference, peel off the skin and clean it, chop it into minced garlic and prepare.
3. Rinse repeatedly with cold water to cool. In order to prevent the okra mucus from flowing out of the blanching water, do not cut off the stalk.
4. The blanched and cool okra is drained, cut off the stalk, and placed neatly on a plate for later use.
5. Add an appropriate amount of oyster sauce to the bowl, a little soy sauce and water, stir evenly with chopsticks to make a bowl of juice for later use.
6. Add the right amount of peanut oil to the hot pan, add the minced garlic and fry to get the fragrance, then pour in the adjusted bowl of juice and stir gently, fry until the soup is thick and turn off the heat.
7. Pour the soup evenly on the okra on the plate and start enjoying the delicious food!
