Because of this cooking, the amount of oil used is not well controlled, and the heat is easy to turn black.

It is recommended to use oil-consuming sauce, such as lettuce in oyster sauce.

Practice of lettuce in oyster sauce:

Remove the old leaves from the lettuce and clean them.

Boil a pot of boiling water with a spoonful of salt and a few drops of oil.

Blanch the lettuce for a few seconds, then drain it quickly and put it on a plate.

Put a little base oil in the clean pot. When the oil is hot, add minced garlic and stir-fry until fragrant. Add oyster sauce, sugar and soy sauce, hook a thin layer of water starch and pour it on lettuce.

Oil-guzzling oyster sauce is a condiment made from oysters.

Oyster sauce is a traditional umami seasoning commonly used in Guangdong, and it is also one of the largest sauces. It is made of oysters called "sea milk" through cooking, concentrating juice and adding auxiliary materials.

Oyster sauce is delicious, rich in oyster flavor, moderate in thickness and high in nutritional value. It is also the main raw material for making traditional Cantonese dishes such as fresh mushroom beef, green vegetables in oyster sauce and noodles in oyster sauce.