How to make stir-fried choy sum? There is no need to blanch, this material cannot be missing, and the dish is green, crispy and fragrant

Today I will teach you to make raw stir-fried choy sum at home, without blanching, this material is indispensable, and the dishes made are emerald green, crisp and tender, and the taste is particularly fragrant. Here's how to do it:

【Stir-fried cabbage】Ingredients required: 1 kg of cabbage, 100 grams of pork fat, appropriate amount of oil and salt, 3 cloves of garlic,

Steps:

1. Wash the choy sum, drain the water, and cut off the older parts of the roots.

2. Cut the cabbage with an oblique knife into long sections.

3. Pat the garlic and cut it a few more times, not too crumbly. Pork fat cut into dices, without pork fat dice, the dish will lose its soul, use pork fat diced meat to squeeze oil and fry the cabbage sum, the fried dish will be more fragrant.

4. Heat oil in a pot, add the diced pork and stir-fry, stir-fry the diced pork until the color turns yellow, and fry the diced pork out of the oil.

5. Add the garlic and stir-fry until fragrant.

6. Stir-fry the choy sum over high heat, fry the choy sum until it becomes slightly soft, the leaves wilt, add salt, stir-fry evenly over high heat, turn off the heat, put it on a plate, and a plate of green, crispy and fragrant raw stir-fried choy sum is ready.

Tips: Don't blanch the raw stir-fried choy sum, after blanching, you can't fry the taste of the pot gas, you should stir-fry it over high heat, don't put salt first, it is easy to fry the choy sum out of the water with salt first, the color is easy to turn yellow, and the taste is not crisp and tender. This dish is indispensable for diced pork fat, and the stir-fried dishes taste fragrant.