Pour 2.5 centimeters of water in a pot. Put in a steaming rack. Put the cleaned broccoli in a steaming tray and place the tray on the rack. If you don't have a steaming tray, you can also cook the broccoli directly in the water. However, the water should not completely cover the broccoli because the purpose of putting water is only to create steam. Cover the pot and put it on the gas to cook. Reduce the heat to medium and steam for 3-5 minutes.

Open the lid to see if the broccoli is done steaming. When you open the lid, the steam will come out and the broccoli

is turquoise at this point. Get a fork and poke the broccoli. If the fork goes in easily, it's steamed. When broccoli turns bright green, it has the strongest anti-cancer effect. And if the fork still struggles to poke it in, then steam it for a few more minutes. Be careful not to over-steam. It's not easy to eat broccoli that's so rotten it looks like mush. Just serve the broccoli from the pot at the end.

After the broccoli is steamed, take a small pot, mix water, salt, chicken essence and oyster sauce and bring it to a boil, then mix 10 grams of water and 10 grams of cornstarch to make water starch, pour it into the pot and stir it quickly, turn off the heat until the soup thickens. Remove the steamed broccoli and pour the gravy over the surface.

Whether steaming or boiling broccoli, minimize cooking time. Once the broccoli has turned an oily green color, another minute or so is all that's needed. If cooked for too long, the broccoli will turn brown and soft, and a large portion of the vitamins and other nutrients will be lost.