1. The water spinach is crispy, dry and tender.
2. The ingredients are ready.
3. Add some salt to water spinach stems.
4. Soak it in boiling water and remove it when you eat it. I usually blanch it at noon and eat it at night.
5. Dried fragrant, water spinach stems, diced.
6. Stir fry with vegetable oil.
7. Put in an appropriate amount of dark soy sauce for toning.
8. Set aside the fragrant dry, stir fragrant red pepper and garlic.
9. Pour water spinach stalks and stir fry over high heat.
10. Add appropriate amount of salt and light soy sauce and mix well.
11. For dinner, porridge is good 😊
Tips:1. The water spinach stalks are blanched with boiling water, and the taste is crisp. I usually eat it at noon and at night without using cold water in between.
2. Choose the original flavor for the dried fragrant, just stir-fry it with oil.
