The tip of the pea is the tender part of the pea seedlings in the early spring. It is an essential material for the Sichuanese to eat noodles, hot pot and soup. No need to use more than just a few roots, hot into a green brush in the center of the bowl, a bowl of noodles, a bowl of soup will have a fresh, moving charm. At the entrance, the peas are crisp and tender, with a fragrant scent and a mouthful of mouth.
The peas are pointed to the old part, only the tip is tender and washed and ready for use.
Discharge water in the pot, boil, add salt and oil and stir until the salt dissolves.
Turn off the fire, pour the tip of the pea into the pot quickly, and use the chopsticks to turn up and down so that all the leaves can touch the hot water.
Immediately remove the vegetable seedlings, drain the water, and put it into the dish for use.
Put 2 tablespoons of water in the wok, add steamed fish oyster sauce, oyster sauce, mix well, boil and garnish on the hot pea tip.
1, the tip of the pea is very tender, so do not burn too long, just need to use the remaining temperature of the boiled water to burn off. 2, put a proper amount of salt and oil in the water, can make the color of the hot green vegetables more bright and green. 3, like the feeling of a little oily, you can put a little oil when burning the oil. Do not use too much oyster sauce and oyster sauce, otherwise the pea tip will be too salty.