In fact, it is suitable for almost all green vegetables. The secret of frying is nothing but fierce fire. The vegetables can maintain a crisp taste when they are out of the pan. A total of three points to note, 1. More oil, higher oil temperature. 2. Time to release salt is early. 3. Fast-fried, time is short, and short.
The dried chili is cut, the oily wheat is washed, and cut from the middle.
Put the wok on fire, put more oil, and open the biggest fire. Dry the peppers and the oily vegetables into the pot, stir fry for ten seconds, then put the salt and stir fry for fifteen seconds. Out of the pot.
Be sure to be fast, fast, and fast.