1. Wash the rape moss and cut off the roots.
2. Cut into inch segments.
3. Add an appropriate amount of olive oil to the pot (other oils are also acceptable).
4. Heat the pot and add the rape moss (the part that has been removed) and stir evenly.
5. Add appropriate amount of cooking wine and oyster sauce (oyster sauce itself is salty and fresh, so I didn't add salt and chicken essence) and stir fry quickly.
6. At this time, the part of the small yellow flowers is added (the whole process is quickly stir-fried.)
7. Add an appropriate amount of minced garlic and stir fry to enhance the flavor.
8. Stir-fry evenly, stop the fire and bring out the pan (green vegetables should not be slow-fried, slow-fried will easily turn yellow).
9. The finished rapeseed moss comes out of the pot, the color is bright green and the taste is fresh and refreshing.
