1. Prepare cassava steamed and soaked in water for 48 hours, mince ginger and garlic, and chopped green onion
2. Heat the pan with oil, add minced ginger and minced garlic to explode the aroma
3. Add the curry cubes, it also bursts out the aroma
4. Add cassava and stir-fry evenly
5. Add water, cover, simmer for 8 minutes
6. Add salt and oyster sauce to taste
7. Cook until the juice is collected, add chopped green onion, and stir well.
Tips:If fresh cassava is boiled and eaten, the method of detoxification is as follows: peel off the inner skin of cassava and cut it into sections. If the cassava is thicker, cut it into sections and then cut it in half. Put it in a bucket and soak as much as possible. Put in water, change the water every 4 hours, soak for 48 hours, you can cook. If conditions permit, put it in a basket to soak in the stream, saving you the trouble of changing the water. If the number of water changes is insufficient, lengthen the soaking time. Generally, the water should be changed at least once a day, otherwise the cassava will become rotten, and it is best to change it more than twice.
