Peel off the skin wrapped around the root of the thorn bud, remove the root and clean it.

Blanch the thorn buds in a pot and take them out. Tear them in half for later use.

Beat the eggs and add the chopped green onion. Stir-fry the eggs in a pot until they are solidified, and take them out for later use.

After the oil in the pot is hot, add the thorn buds and stir-fry evenly, add the eggs and stir-fry evenly, and season with salt.

2, thorn sprouts fried meat:

Remove the roots of the thorn buds, blanch them with boiling water, and pour them out with cold water.

Slice pork for later use.

Put the base oil in the pan, add the Jiang Mo to stir-fry until fragrant, add the sliced meat and stir-fry, add the thorn sprouts when it is almost cooked, add the soy sauce and salt, and stir-fry quickly.

If it is too dry, you can add less water.

3. Stir-fried shredded pork with thorn buds:

Cut the tenderloin into silk bubbles to wash away the blood.

Add a little salt, pepper and cooking wine, and take a little soy sauce to taste.

Add 5G dry starch and mix well.

Wash the thorn buds. Blanch and cut into small pieces, take hot oil out of the pot, add shredded pork and stir-fry until raw.

Add the thorn buds and stir-fry. Pour in minced garlic, light soy sauce, stir-fry with salt and take out.