1. A handful of sweet potato leaves.

2. Remove the stems and leave the leaves.

3. Rinse with clean water, control water and set aside.

4. Add a water drawer to the pot and turn on high heat.

5. Mix sweet potato leaves in boiling water, add appropriate amount of oil and mix well.

6. Add appropriate amount of salt and stir evenly.

7. Add flour and mix well so that each leaf is evenly coated with flour.

8. After the water boils, put the mixed sweet potato leaves in the drawer and steam for ten minutes.

9. Take it out of the pan and plate it after ten minutes.

1. Remove the stems from the sweet potato leaves and wash the leaves to control the water.

2. Just keep it under control. Slightly chop the sweet potato leaves. Sweet potato leaves are relatively large. If left uncut, the leaves can easily stick together.

3. First mix the sweet potato leaves with some vegetable oil to prevent adhesion. Once steamed, it will fall apart and there will be no lumps.

4. Add half flour and half cornstarch

5. Grip evenly, cover the leaves with a layer, and shake off the excess flour. Too much flour will make the steamed vegetables unpalatable, dry and hard.

6. Spread the wet cage cloth on the grate, and spread the sweet potato leaves evenly on it.

7. Bring the lid to a boil, turn to medium heat and steam for about 6 minutes. When the time is up, open the lid immediately. Do not simmer, the leaves will not turn green.

8. While steaming vegetables, mash the garlic.

9. Put the steamed sweet potato leaves into a large pot, spread them out with chopsticks while they are hot, and add some salt.

10. Add appropriate amount of chicken essence.

1. Add sesame oil and mix well (here, it is best to use sesame oil. Vegetables mixed with sesame oil are the most delicious. Sesame oil and minced garlic are a perfect match, and minced garlic and steamed vegetables are a perfect match)

12.The heat is almost gone. Add minced garlic and mix well.