1. 1. Ingredients
2. 2. Cut the greens into silk; let it boil in boiling water
3. 3. Use cold water immediately and drain for later use
4. 4. After the wok is preheated, turn to a low heat, add a proper amount of pepper, and reduce the heat until the aroma comes out
5. 5. Pour the dried Qing Lai into the container, add all the seasonings, and chopped green onion
6. 6. When the prickly ash turns dark brown, skim it from the oil pan, and add the sliced spicy, stir for a while, then turn off the heat; pour the oil and chili on the prepared vegetables together, and stir evenly.
7. 7, assembling
Tips:1. If you don’t like spicy food, you can put less or no chili
2, Shallots can be put more appropriately
3. The cooked dishes should be over cold water in order to have a crispy feeling
