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1. Wash and drain bean sprouts. Wash the leeks and cut into sections, and separate the roots and leaves. Cut the dried tofu into small strips one inch long and two millimeters wide. Mince garlic and ginger.
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2. Add green onion and ginger in this pot of cold oil and sauté.
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3. Add the leek roots.
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4. Add a little 13 fragrant, stir fry evenly.
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5. Add the thicker leeks.
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6. Add bean sprouts and stir fry.
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7. Stir-fry quickly over high heat.
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8. Add bean curd. Turn the spoon
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9. Add the last leek leaves.
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10. Add salt chicken essence and adjust the mouth.
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11. Add seafood soy sauce and fresh shellfish.
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12. Stir fry out of the pot
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13. Loading
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14. Serve.
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Tips:Separate the roots and leaves of the leek into the pot. This dish needs to be fried quickly. The bean sprouts should not be fried too hard. So the seasoning must be prepared in advance and placed in a small bowl. Prevent confusion.
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