1. Fresh purlins, the season is now when the purlins grow vigorously
2. Clean up
3. Boil water in the pot, put in the purlin, blanch the water (blanching can remove the sour taste of the purlin, and also make the purlin more crispy), remove the cold water, and drain the water.
4. Heat up the pot, add oil
5. Add garlic to fragrant, add chili, put in purlin, stir fry quickly, add salt, and season with chicken essence
6. A wild vegetable that you can't live up to is on the table
Tips:The whole process of frying the purgani must be on fire. Fry it quickly, don’t fry too well, if it can’t be soft, it won’t taste good.
