The first choice for drinking wine!
Thousands of slices are sliced and drained.
After the hot oil, the pan is fried in a pot, and the color is removed.
Dry the chili and shabu-shabu, stir the next thousand to evenly taste.
Season with salt, cumin or other spices can also be put.
Scallions under the pot slightly stir fry, out of the pot.
The third step, I like to add some water to cover the lid for a half minute, and the thousands of sheets will be tender. All look at personal taste.