1. Pat the thin skin of garlic with a knife, put it in a garlic mortar, use a bowl if you don’t have it, (I just use a bowl with a rolling pin) put salted chicken seasonings and mash it
2. Add vinegar to the mashed garlic, it tastes very fresh and cool, mix well, then add sesame oil
3. Wash the horse amaranth, blanch it in a pot, don’t cook it too badly, just cook it, immediately transfer it to a bowl with cool boiled water and let it cool.
4. Control the water to dry, squeeze it with your hands and put it in the basin, pour in the mashed garlic and mix well, it's ready
Tips:When boiled horse amaranth, water must be boiled. To make the vegetable greener, you can add some salt or cooking oil to the boiling water. Don’t blanch it too old, otherwise it will not be crispy
