2, the oil wheat leaves cleaned and drained, and cut into segments.
3, pour a little oil in the pot, oil is hot, put the oil wheat leaves stir fry on high heat. This step many people blanch hot water, the taste is not as crisp as fried, and the color is not so attractive.
4, then sprinkled with a little salt and stir fry evenly, oil wheat leaves color fried to bright green, you can get up the pot to plate, will be fried oil wheat leaves neatly arranged in the plate, so the operation looks more beautiful, if you do not pay attention to the words, casually plate on the line.
5, the pot and then pour a little oil, oil temperature of 50 percent hot, add the minced garlic burst incense, and then add the pre-cut pangolin pieces and edamame, with a small fire sautéed.
6, then drizzle 1 tablespoon of cooking wine and a little water, boil and turn on low heat to cook a little, so that the tempeh, pangolin flavor cook out, then add a little salt and a little soy sauce stir fry evenly.
7, finally add 1 tablespoon of water starch thickening. Thickening can make the soup thicker and more flavorful.
8, the black bean pangolin together with the soup poured on the fried oil wheat leaves in advance, the color and flavor of the black bean pangolin oil wheat cabbage is ready.