2. Cut the large ones into hob blocks, eat the small ones whole, slice the meat, and prepare 2 or 3 garlic and 5 or 6 prickly ash.
3. Pour oil into the pot, (if it is vegetarian, the oil will be a little more than usual, because the preserved vegetables themselves absorb oil). If you can eat spicy food, throw two pieces of dried chili into it
6. Hook a little salt and stir-fry the sliced pork with children's vegetables quickly over high fire
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7. Pour half a bowl of hot water and cover the vegetables slightly. Because hot water can keep the oil boiling, it won't make the temperature in the pot drop suddenly, and it can keep the vegetable color bright green
8. Dry the vegetable juice without covering the lid, and turn it over a few times
9. Take a little monosodium glutamate out of the pot.