Kohlrabi, dried red pepper, pepper, onion, oyster sauce, minced garlic

Practice editing

1. Peel off the leaves of kohlrabi and wash them with clear water.

Don't cut the leaves with a knife, tear them into small pieces by hand, which will taste better. The hard stems should be thrown away, because it is not easy to be soft when frying and the taste is not good.

3. Put oil in the pot, add chopped green onion pepper and pepper granules and stir-fry until the pepper is fragrant, and the pepper turns black and red. Pay attention to this: first stir-fry the pepper with a small torch, then take it out with a spoon, and then stir-fry the chopped green onion and pepper, so that you won't bite the pepper when you eat it. I'm not a fastidious person. It will be dark when I get home from work, and I can't afford to be fastidious, so I just throw it all into the pot.

4. As soon as the pepper changes color, immediately adjust the fire, throw the torn kohlrabi into the pot, stir-fry it over high fire, and be careful not to make it too hot.

5. After the kohlrabi is fried, add less oyster sauce and minced garlic, and finally add salt to taste!

Fried radish

Fried kohlrabi (4 slices)

Remarks: Pay attention to the heat when cooking. If the heat is too high, the kohlrabi will be burnt, and if the heat is too high, the flavor of the side dishes will not come out. Remember to pay attention to the heat