Ingredients: chicken leg Chinese kale 200g, 65438+ 0 tbsp oyster sauce, half teaspoon of salt, half teaspoon of sugar, 2 cloves of garlic.
1, wash the chicken leg cabbage first.
2. The root of Chinese kale is relatively old, so use a plane to cut it.
3, change the cabbage into a knife, skillfully change the knife, and bring the leaves to the stalk, so that the boiled cabbage tastes good and the knife cuts obliquely.
4. Boil water in the pot and add salt and oil.
5, add kale, medium fire 1 min.
6. Pick it up and drain it.
7. Stir-fry minced garlic on low heat.
8. Add oyster sauce and continue to stir fry for ten seconds.
9. Then add half a bowl of water and sugar.
10, thin, never heavy.
1 1. Finally, pour it on the freshly scalded kale. It will be more beautiful around the kale poured on the plate.