1. Soak the fresh sweet potato leaves in light salt water for a while. Wash repeatedly. Pick the old leaves and leave them fresh and tender. Control moisture for later use.
2. Cut the dried chili into small pieces and prepare a few peppers.
3. Peel the garlic and pat it with the back of a knife.
4. Oil rises in the pot. Add sweet potato leaves when the oil is 60% hot. Stir fry quickly until tender.
5. Stir-fry the dried chili, Chinese pepper and garlic evenly to create a fragrance.
6. Put in the half bowl of boiling water that was prepared first. Stir fry quickly.
7. Before boiling, add salt and a few drops of rapeseed oil to increase the aroma.
8. The delicious sweet potato leaves are made.
Tips:This dish must be stir-fried over high heat throughout. Add warm water to make sweet potato leaves look good. Add salt before starting the pot
