1. Snow peas first remove the bean tendons, and then rinse them with clean water repeatedly.
2. Put an appropriate amount of water in the pot and add a little salt. After the water is boiled, put the snow peas in the pot to blanch the water. The purpose of adding salt can make the snow peas more green after blanching.
3. The blanching time is about 1 to 2 minutes. Let the snow peas cut off from life, remove them and put them in cold water, let them cool thoroughly, and drain the water for later use.
4. The luncheon meat is taken out of the box and cut into slices,
5. Peel and slice garlic,
6. After the oil is hot in the wok, first use garlic slices to saute,
7. Put snow peas in the pan and stir fry, then add salt and pepper to taste,
8. Finally, add the luncheon meat and stir-fry evenly to get out of the pan.
Tips:1. Snow peas also have bean tendons, so you need to remove them.
2. When blanching snow peas, add a little salt to the water to make the color of snow peas more emerald green after blanching.
