Ingredients

An appropriate amount of kohlrabi

An appropriate amount of dry red pepper

An appropriate amount of oil

An appropriate amount of peppercorns

An appropriate amount of chopped green onion

An appropriate amount of oyster sauce

1. Peel off the leaves of the kohlrabi and wash them with clean water

2. Do not cut the leaves with a knife. Tear it into small pieces with your hands to make it more flavorful. The hard stems should be discarded, because they are not easy to soften during frying and the taste is not good

3. Add oil to the pot, put the chopped green onion, chili pepper and peppercorns in it and stir-fry until the peppercorns are fragrant. The degree to which the pepper turns black and red.

4. The more specific way to do it is as follows: first stir-fry the peppercorns over low heat to get the aroma, then take them out with a spoon, then add chopped green onions and chili peppers and stir-fry, so that you will not bite the peppercorns when eating. It’s gone.

5. As soon as the pepper changes color, turn up the heat, throw the torn kohlrabi into the pot, and stir-fry over high heat. Be sure to turn on the range hood at this time,

6. Stir-fry the kohlrabi. After it becomes wilted, add less oyster sauce and minced garlic, and finally season with salt and it’s ready to serve