Ingredients: 1 broccoli.

Accessories: ginger 1 piece, garlic 2 pieces, onion 1 piece, pepper 1 piece, peanut oil 10 ml, oyster sauce 1 spoon, tomato sauce 1 spoon, soy sauce/kloc-0.

working methods

1. Prepare ingredients.

2. Broccoli is divided into small flowers first. Don't throw away the stem, peel off the old skin outside and cut it into pieces of the same thickness.

3. Wash broccoli, put it in boiling water, add broccoli and boil it again, stirring for about 10 second. Add some salt and oil when ironing, and the color will be greener and better. Blanched broccoli is quickly fished out and soaked in cold water, which is more conducive to maintaining a crisp and tender taste. Take out and drain for later use.

4. The blanched broccoli is quickly fished out and soaked in cold water, which is more conducive to maintaining the crisp and tender taste. Take out and drain for later use.

5. Add peanut oil and a little sesame oil to the wok, then add 10 pepper to fry until fragrant, and then take out the pepper particles, leaving only fragrant pepper oil.

6. Stir-fry garlic slices, shallots and shredded ginger in oil until fragrant.

7. Add all the seasonings and cook together, it will be thicker, or it can be diluted with a little water. Turn off the heat after the seasoning is boiled.

8. Add broccoli and millet pepper after blanching.

9. Stir well until the sauce and broccoli are fully mixed. It's delicious and can keep the crisp and tender taste of broccoli.

Cooking tips

1, the blanching time should not be too long, and it is delicious to keep the broccoli crisp and tender.

2. Seasoning can be flexibly increased or decreased according to your own taste.

3. adding a little sesame oil will make it more fragrant and delicious.