How do you make pangolin oatmeal, which is green, salty and dry?

First, we prepare two pieces of oil wheat, cut from the center of the vertical cut into small strips, and then cut into five centimeters across the section of the spare. After the wheat cut into a good amount of salt, add more than the wheat soaked in water to clean and spare, this step can be soaked out of the middle of the vegetable worms or eggs, clean and soak after fishing drained water spare. Next, prepare the pangolins. Prepare a box of canned pangolins. Once opened, strip the flesh from the fish and remove the spines and gills from the center, then tear the fish into small pieces and set aside. Add a little more edamame and oil from the can, then add a little additional Yongchuan edamame, without Yongchuan edamame you can also use Yangjiang edamame instead, then mix it well and set aside.

Second, the preparation of a few garlic, patted after chopping spare. Prepare the appropriate amount of lard residue, chopped spare, no students can not add. The next step to start making. First of all, we put the pot to heat, after the pot is hot, add the appropriate amount of base oil to heat. After the oil temperature is 60% hot, add the cut wheat cabbage, at the same time under the wheat cabbage when adding half a spoonful of water, and then open medium heat stir fry for 15 seconds. This is a high temperature blanching with oil and less water, the advantage is that after blanching heavy vegetables do not change color, stir fry for 15 seconds, the oil wheat vegetables become dark green after pouring out and drain the water and reserve. Then re-heat the pan, add a little lard melting. After the oil temperature 30% hot, add the prepared material head small fire incense, material head burst incense, add the prepared pangolin stir fry hot.

Third, the fish frying hot, add the oil wheat vegetable pot. Wheat dishes in the pot, add a spoonful of salt to taste, add a little sugar, add a little chicken essence, and then open medium heat stir fry evenly can be out of the pot to plate. A crunchy green and crisp pangolin oatmeal is completed, the following technical summary. First, the difference between lettuce and oatmeal is that the roots of lettuce are thicker and fewer, and the leaves are comparatively rougher, while the roots of oatmeal are fewer and the young leaves are more numerous. Secondly, it is better to use more water to soak when cleaning this dish, otherwise foreign matter will be left in the middle of the oleander. Third, if you have the conditions, you can try to add a whole box of boneless pangolin, so that the special flavor of the dish will be more prominent. Fourth, the purple cabbage will be more flavorful if you add Yongchuan tempeh and fry it in oil, or you can substitute other tempeh if you don't have it. The technique of pangolin oleander is summarized.