Soy Sauce Local Chard

Soy Sauce Local Chard

1. Prepare the ingredients used

2. Wash the chard and cut into sections, and cut the garlic into cubes

3. Put the right amount of oil and salt in the water

4. After the water is boiled, put the chard in the pot and blanch it

5. After the chard is cooked thoroughly, take out the water-controlled dish and set aside

6. Use another oil pan to stir-fry the garlic granules

7. Stir-fry garlic diced until golden brown

8. Pour garlic and oil onto the vegetables

9. Pour in steamed fish oil at the end.

Tips:

1. Putting oil and salt into the water to blanch the chard will make the chard look greener and brighter, with more salt. The steamed fish drum oil poured in at the end is also salty, so you don't need to stir-fry the garlic oil. Add more salt.
2. When frying garlic diced, avoid irritation and high heat. The garlic diced should be fried to the right amount. It tastes very crisp and fragrant. If it is fried too much, it will have a bitter taste.