Yellow vegetables materials: yellow vegetables, lard, garlic, ginger, dried peppers, vinegar.

Chop up the yellow vegetables, squeeze the water out, fry until the water is dry, and then put the oil in. There are two common ways to avoid using broth that is too strong.

First, yellow vegetables. Stir-fry with lard, minced garlic, shredded ginger and dried Chili, and pour two drops of balsamic vinegar on the pan. It's really appetizing.

Secondly, Liling is unique and suitable for all ages. Stir-fry a little water, add water (preferably rice soup) to boil, and pour "two ounces" of lard when taking out the pot. Warm reminder, fried Liling yellow vegetables are still very particular. Neither method needs monosodium glutamate or the like. What I eat is the unique "retting" taste of yellow vegetables, which is original.

This is Liling's special vegetable-yellow vegetable.