Soy Sauce and White Watercress
1.
As the raw material, peel off the broad bean petals in advance;
2.
Dice the rice white
3.
Boil the watercress in a boiling pot for 2 minutes and remove the cold water;
4.
Dice garlic cloves and slice fresh ginger;
5.
Add 50% oil to the wok, add garlic and ginger and stir fry until fragrant;
6.
Pour the rice whites and stir fry;
7.
Add the tempeh hot sauce and stir fry;
8.
Add the blanched watercress and stir-fry, add salt and sugar to taste;
9.
Add a little hot water and simmer for 2 minutes.
Tips:
The watercress should be blanched to remove the beany smell.