1. Peel the onion and cut into small pieces.
2. Pick up the young leaves of the Chinese cabbage and wash them.
3. Heat the oil pan, put the onions in, and fry them for a nice aroma.
4. Add the scallions and fry for a while, cover and cook for about 2 minutes, and stir-fry halfway through.
5. Finally, add salt, sugar and chicken essence to taste, and stir well.
6. Light and delicious.
Tips:1. It is not advisable to stir-fry the vegetables for too long, as the longer they stir-fry, the more mucus becomes.
2. The vegetables have astringent taste and should be fried with more oil.
