Phoenix Tail

Name: Phoenix Tail
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lettuce leaves; 10g Vegetable oil; 3g salt; 2g Sugar; 3g Soy sauce; 2g Vinegar; 1 clove garlic; 5 capsules Dried pepper; 1 piece Dried chili; 6g Red oil chili

by Sky Blue 1761

4.6 (1)

Favorite

30

Difficulty

Easy

Time

10m

Serving

2

A very delicious side dish, this season of worrying about growing meat needs more light food ingredients~haha~ you know, the flower skirt is here. . . .

Phoenix Tail

1. Lettuce tip, so tender, isn’t it? Wash it, change the knife, and divide it into two or four according to the size.

2. Minced garlic

3. Blanch the tip of the lettuce, put a little salt in the water, don’t cover it when blanching~

4. After blanching, take it out and serve on a plate, sprinkle with minced garlic, pepper, and crushed chili

5. Take a small bowl, mix in light soy sauce, salt, sugar, vinegar and mix thoroughly, add a little cool boiled and mix thoroughly

6. Pour the sauce in the dish

7. Drizzle with red oil

8. Finally, take a pot, heat the vegetable oil and pour it on the top of the lettuce. . .

Tips:
Do not cover the lettuce tips when blanching the water~~ blanch the water and don’t stir-fry for too long~ After the water is boiled, put the lettuce tips into the lettuce tips, heat them up on high heat, and boil again for one minute~~