The tribute dish has bright green color, refreshing texture and high edible value. During the Qing Emperor Qianlong, he was tribute to the court, and after tribute to the court in the following years, he called it "tribute dish."
The tribute is dried in advance with normal temperature water.
The tribute after the hair is washed and replaced with water. Cook in boiling water for a few minutes and remove. Turn on the tap and wash it with tap water, wring out the water and cut off.
The garlic is smashed into garlic. Open fire, hot pot, refuel, put in garlic, saute garlic, stir-fry the meat, add tribute, stir fry.
Add salt to the pot, soy sauce, add 1 tablespoon of oyster sauce, and add water to the mash for a while. Add white sugar to taste, juice, and sauce.
1. The attraction of the tribute is crisp, and the Cantonese-style pork is already cooked, so the time is not long. 2. It can be replaced with pork belly, but you must first sauté the pork belly and squeeze out the oil. You must first sip the pork belly and wait until the pork belly is good. Otherwise, if you are at the same time, wait until the pork belly is good, the tribute dish has been smashed, and the crisp taste is lost.