1. Wash and drain the vegetable cores for later use.
2. Cut the cabbage core stems in half (easy to cook and taste).
3. Peel the garlic and cut into the ends for later use.
4. The thickening is ready.
5. Bring water to a boil in the soup pot, add salt to the vegetable cores, add two drops of oil and blanch until cooked (about one minute).
6. Remove and drain and place on a plate.
7. Heat the wok, pour oil, add minced garlic and stir fragrant.
8. Add appropriate amount of water to boil, add appropriate amount of salt and oyster sauce.
9. Pour in the gorgon juice, stir evenly and bring to a boil.
10. Pour the gorgon juice on the cabbage core.
11. Finished picture.
12. Finished picture.
Tips:Just thicken it!
