Sprouts with Oyster Sauce
1.
Wash the cabbage, cut it in half, blanch the water and cool it to dryness for later use (add a little salt when blanching, add a little edible oil in the water when it is too cold to keep the color of the blanched vegetables green); Cut the cabbage into large pieces for later use;
2.
Stir oyster sauce, sugar and soy sauce into a sauce;
3.
Start the pan with the oil, add the minced garlic, add the sauce, add the cabbage pepper and stir-fry evenly, drizzle a thin layer of water starch and stir-fry out.