1. Kaiyang soak in hot water for 2 minutes, wash, pour in Huadiao wine, soak for 15 minutes, remove and drain the water.
2. Wash the shallots and cut into sections.
3. Soybean sprouts are selected and washed.
4. Bring the water to a boil, add a little salt, add the soybean sprouts and blanch it to remove and drain.
5. Add lard to the wok, add the drained Kaiyang, stir-fry on a medium-to-low heat, and a golden brown.
6. Add soybean sprouts and stir fry over high heat.
7. Add fish sauce to taste, a little sugar to improve freshness, stir fry evenly.
8. Add the green onion and mix well. You can also put leeks, depending on personal preference.
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