Wash the kohlrabi, add oil to the pot, stir-fry the kohlrabi for 2 minutes and then pour it out for use. Heat oil in a pan, add onion, garlic, dried pepper and pepper, stir-fry until fragrant, add bean paste and stir-fry red oil, pour kohlrabi, add chicken essence, monosodium glutamate, sugar and oyster sauce, and stir-fry evenly over high fire.

1. Wash the kohlrabi, add oil to the pot, stir-fry the kohlrabi for 2 minutes, and then pour it out for use.

2. Heat oil from the pan, add onion, garlic, dried pepper and pepper and stir-fry until fragrant, add bean paste and stir-fry red oil, and pour kohlrabi.

3. Add chicken essence, monosodium glutamate, sugar and oyster sauce to the pot and stir-fry evenly over high fire.

Extended data:

The main points of scalding kohlrabi are: the fire should be big, the frying should be fast, and the pot should be overturned violently. The lack of heat and the speed of cooking limit the final taste of this dish.

When choosing kohlrabi, pay attention to throw away the old hard stems of the vegetables. This kind of stalk is not easy to cook and taste, which affects the taste.