Hua Jia sui yi

Two spoonfuls of oyster sauce (Lee Kum Kee or Haitian) or an appropriate increase.

One tablespoon Lee Kum Kee garlic Chili sauce (suitable for Cantonese taste)

A certain amount of garlic

Onion number

Method for frying flower nails with garlic

Step one:

Put cold water in the pot to cover the bud, cover the lid, boil the water until the bud opens, turn it over a few times as soon as it is cooked, and immediately pick it up and drain it for use. Don't roll for too long, the meat will get old and shrink. I bought fresh flower shells. When the water boiled, they all boiled almost at the same time. After several turns, I fished them out. Those who have leisure time can break the shell of the other half. )

Step two:

Stir-fry garlic in hot oil in a pot for 5 seconds, then add oyster sauce+Chili sauce+onion garlic, and immediately pour the flower nail into the table and stir it evenly (this step should be fast, don't stir it for too long, the oyster sauce will get worse as soon as the flower nail is evenly dipped in sauce).