1. Rinse the whole choy sum and drain the water
2. Peel an appropriate amount of garlic, pat and chop into garlic
3. Boil water in a pot, add a spoonful of peanut oil, salt and chicken powder, and then add choy sum to boil.
4. Put the boiled choy sum out of the plate, place it a bit, and pour the excess water from the bottom of the plate
5. Leave a little oil in the pot to heat up, add garlic and sauté until fragrant
6. Then add a tablespoon of oyster sauce, two tablespoons of light soy sauce, a little chicken powder, a few drops of sesame oil, and half a bowl of starch water to bring the juice to a boil.
7. Pour the boiled Ci sauce evenly on the heart of the cabbage, the deliciousness is ready
Tips:1. It should not take too long for the vegetable heart to be blanched in the pot. You need to add a spoonful of peanut oil and a little salt during the blanching process, so that the blanched vegetables will look good in color.
2. Fry the garlic in a pot on a low heat to get a fragrance, don’t have to fry until browned
3. Oyster sauce and light soy sauce are both salty when making Ci juice, so there is no need to add salt
