2. Cut into small pieces.

3. Boil the water in the pot and blanch the sweet potato stalks with a few drops of vegetable oil for 30 seconds (putting oil can keep the sweet potato stalks green).

Take it out to cool.

5, sweet potato stalks control water and put salt.

6. Put a little sugar (sugar neutralizes the sour taste of vinegar).

7. Add appropriate amount of white vinegar chicken essence, mix well and plate.

8. Crush garlic and put it on sweet potato stalks.

9. Put oil in the wok and add pepper to heat it.

10. Pour in garlic and mix well.