1: First, soak the vegetables in cold water for about 10 minutes. Some small vegetables may have pesticide residues. )

2. Use a kitchen knife to cut the leaves and the lower part of the small vegetables and set them aside separately. If you don't want to cut with a kitchen knife, you can also choose by hand. )

3: Burn the rapeseed oil in the pot to 70% heat with a big fire. After the oil is hot, add a small amount of green vegetables in time and stir-fry evenly for about three minutes.

4: Then add a proper amount of minced garlic and continue to stir fry for about one minute (mainly to fully stir fry the fragrance of garlic).

5: Finally, put the leaves of the small vegetables into the pot. Turn the heat down and add the right amount of salt and chicken essence. Stir-fry over low heat for about 2 minutes, and serve. (because the leaves of small vegetables are easy to fry)