1. Ingredients: 400g garlic sprout, 60g bacon, appropriate amount of dried pepper, 40g oil, salt 1 teaspoon, half a teaspoon of chicken essence, appropriate amount of pepper, and Xixian watercress 1 teaspoon.

2. Cut off the tail of the garlic seedling, cut it into sections about one inch long, wash and drain;

3. Slice the bacon and shred the dried peppers for later use;

4, the wok is placed on the fire, no oil, hot;

5. Pour in the garlic sprouts, turn on the fire and stir fry constantly. If you use a thin-skinned iron pot at home, please change it to medium fire, because that kind of pot fire is easy to fry black and paste. Pay attention to stir-fry until the water on the surface of garlic seedlings completely evaporates, and the garlic seedlings themselves become slightly soft, but the surface is wrinkled but not burnt, the green part becomes dark and the white part turns yellow.

6. Hold up the fried garlic seedlings, re-fire, pour oil into the pot, add dried peppers and bacon, and stir-fry until the bacon is transparent;

7, change the fire, add garlic seedlings, stir fry for two minutes, so that garlic seedlings can fully absorb oil;

8. Add salt, chicken essence, pepper and watercress, add a little water and stir well;

9. After the water is dry, you can put the pot.