Ingredients: okra, mashed garlic, oyster sauce, scallion oil, salt and rice vinegar.

Practice, 1: Cut off the roots of fresh okra, soak it in light salt water for 20 minutes, and then clean it.

2: Add a little more water to the pot and bring to a boil. Add onion oil and salt and blanch the okra for 3-5 minutes.

3: Then immediately take it out and put it in ice water, cool it, take it out and control the dry water, and cut it into diamond-shaped blocks for later use.

4: Add rice vinegar, oyster sauce, sugar, soy sauce and scallion oil to garlic paste, and then mix well with okra.

1: It must be remembered that the okra is blanched first and then the knife is changed. Don't do it backwards.

2. When the okra is cooked, it must be blanched, and the time should not be too long, about 3-5 minutes.

3. When drowning, never drown directly. If you want to add salt and cooking oil to the water, you must add this 1 step, which is the key step to ensure the green color of okra.

4: If you want the okra to be crisp and tender, you should immediately put it in ice water, so that the okra will not become soft and more delicious.