White leeks, one dish and two.
Pick up the tender leaves of the white leeks, wash and drain, and chop the garlic cloves for use;
Pour the oil into the pan and heat it. First, sprinkle the garlic, then put the leeks into the sauté until cooked. Add the salt and a little chicken powder and stir well.
When the leek is added to the salt, it will come out, so there is no need to add water. The time of leeks can be determined according to the preferences of each person. The time to like soft simmer can be longer, and the likes of crispy sizzling can be shortened.