The frozen seeds are thawed, washed and drained.

Peel the garlic and prepare the ginger slices.

Put the rapeseed oil into the pot, saute the garlic slices, and add half of the garlic to stir-fry.

Stir-fry the seeds, and add rock sugar, oyster sauce and soy sauce during the process. The shrimp soy sauce I used is relatively fresh, and only a little oyster sauce is used.

Stir-fry for a while, the seeds will come out, add the other half of garlic, turn on a small fire, cover the lid and simmer.

Cook for about 20 minutes, open the lid, stir fry over high heat, and just collect the juice a little.

Tips

1) basically, I think the salinity of soy sauce and oyster sauce is enough, and there is no need to add salt. This can be adjusted according to your own taste.

2) The amount of sugar is also adjusted according to your own taste.

3) I don't know if it's because the thawing is not complete this time, so a lot of water will be produced during the frying process, so I didn't add water to stew this time. If there is not much water, you can add some water to stew it, which is convenient for the taste.

4) Finally, cooking with vegetable oil seems to be the smell of cooking fumes after frying. . .