Ingredients
Phoenix tail ( 5 roots ) | Garlic ( Two ) |
Xiaomi pepper ( 4 roots ) | Oil consumption ( 5 tsp ) |
Salt ( Half spoon ) | Chicken Essence ( One spoon ) |
Sugar ( half spoon ) | Starch ( 4 spoons ) |
Oil ( Appropriate amount ) |
How to use oil-consuming phoenix tail
1.Prepare five phoenix tails (lettuce tips)
2.Two garlic and four millet peppers, crushed into paste
3. Prepare a bowl, add 5 spoons of oyster sauce, four spoons of starch, one spoon of chicken essence, half a spoon of sugar, and half a spoon of sugar.Spoon salt, add water and fill the bowl up
4. Add water to the pot and bring to a boil.Add appropriate amount of oil and salt, so that the blanched phoenix tail will be more green
5.First put the belt Put down the lettuce, and add the remaining leaves for about half a minute.After inserting the leaves for about fifteen seconds, take them out and fill them with cold water, and then put them aside to control the water.
6. Prepare a plate and put the leaves on the bottom and the lettuce on top.I can arrange it as I like.
7. Add oil to the pot, stir-fry minced garlic, millet and pepper under 70% heat.Fragrance
8.After frying until fragrant, pour in the prepared sauce
9. Stir over high heat until thickened
10.Finally, pour the juice on the phoenix tail
Tips
The step of boiling the water, adding oil and adding salt is indispensable.If you do not add the blanched phoenix tail, the color will not look good.If the sauce is too thick, add some water and continue frying
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