Fennel white is cabbage. Hand-torn cabbage is a home-cooked dish with good taste and simple operation. Especially in the hot summer, foodies who don't want to taste with their mouths closed can come to this dish. Now I will share this process with you. Let's have a look.

Tools/materials: fennel white, millet spicy, three or five garlic seeds, five pieces of balsamic vinegar, a small amount of soy sauce, a small amount of balsamic vinegar and a small amount of sesame oil.

0 1 Cut off the tail of fennel first, then split it in two, then tear it into pieces by hand, wash it in a basin, and then take it out and control the water for later use.

Boil half a pot of water again, put the fennel white down after the water boils, then boil the water, take it out, and put it into the basin.

Wash millet spicy, remove seeds and chop, pat garlic seeds with the back of a knife, peel and chop.

Put a little peanut oil in another pot. The oil is hot, put down the pepper and garlic. Turn off the heat after stir-frying and pour in the soy sauce.

Finally, pour the hot oil on the blanched fennel white, drop a few drops of balsamic vinegar and sesame oil, and you can eat.