I think cow veggies are the best for scallion. The method is convenient and fast.
Boil the venetian lobes in the boiling water, quickly remove and pass the cold water. This way the beef veggies will be very crisp.
Spread the scallops of the drained water evenly on the plate.
Wash the onions and cut into pieces, and sprinkle the diced green on the venetian lobes. Dry the peppers in the sprinkle. Sprinkle two spoonfuls of delicious fresh.
Heat the oil in the pan and top it.
The cow veggies are cooked in the market, so you don't have to cook for a long time, just have a little water. Very convenient.