Grass head 250 grams

2 grams of salt

Kaoliang liquor 1/2 teaspoons

1/2 teaspoons of sugar

The method of bouquet and grass head?

Depending on the age and tenderness of the grass head, except the leaves, it is advisable to keep the stem no longer than one knuckle, clean it and drain the water;

Heat the wok, add a little more oil than ordinary cooking, heat it to about 80%, add the grass head, immediately add salt, white wine and sugar, stir fry for two or three times, then turn off the heat and take it out.

skill

Grass head must be made of quick fire and wide oil to be delicious. Boiling white wine to enhance fragrance and adding white sugar to enhance flavor can be described as the finishing touch in seasoning. Stir-fry in the pot for up to 1 minute, so don't worry about being unfamiliar. From cooking to serving, the residual heat will make the taste just right.