material

Ingredients: 500g amaranth (purple), seasoning:10g pepper (dried red tip), 5g pepper, 2g salt and 30g salad oil.

working methods

1. Select tender parts of amaranth, remove tendons and wash them;

2. Dried peppers are pedicled, washed and cut into 1 cm long segments;

3. On the pot rack, put the oil and burn it to 60% to 70% heat, then fry the dried peppers and peppers to brown red, and take out the dried peppers and peppers.

4. Pour the amaranth into a hot oil pan and stir fry quickly, then add salt and stir fry evenly. Amaranth is broken, take it out of the pot and put it on the plate.