1. Clean the garlic sprouts.
2. Cut into sections.
3. One waist, but the boss of the meat stall had already cut off the internal white part.
4. Cut the cross knife.
5. Put in the volume, add 2 spoons of salt, and gently grab the mucus.
6. Rinse again (more than a few times), soak in clean water for 15 minutes.
7. Prepare shredded ginger and pickled peppers.
8. Heat oil in a pan and add garlic sprouts.
9. After adding salt and sautéing until softened, add an appropriate amount of water and simmer for two minutes.
10. Shovel up for use.
11. Put oil in a pot and sauté ginger pickled peppers.
12. Pour the waist flower.
13. Stir-fry over high heat until the color changes, add cooking wine, soy sauce, and oyster sauce, and stir fragrant.
14. Finally, pour in the garlic sprouts, add some chicken essence to make it fresh, and stir-fry evenly.
15. Finished product. The garlic sprouts that are new in autumn are early adopters.
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