1, blanch peas in boiling water before frying. Remember not to cover the pot when ironing. Put the peas in and cook them again, then take them out. It's easy to cook with the lid on.

Scalded peas should be refrigerated immediately, which helps to keep them green.

3, must be fried quickly, fried for a long time, one is yellow, and the other is soft but not crisp.

4, finally put salt, do not put soy sauce and other coloring spices.