Sautéed vegetables

Overview

How to cook Sautéed vegetables at home

Wash the green vegetables.
Cut off the head of the green vegetable, and the hard-to-clean part between the leaves can be washed again.
Prepare minced onions, minced garlic, and pickled peppers.
Gorgon juice.
Boil a pot of water, blanch the green cabbage heads, add oil and salt to keep the green cabbage green.
Turn the vegetable head over and blanch the vegetable leaves together.
After it is cooked, pick it up and put it on a plate.
Heat oil in a pan and sauté minced green onion, minced garlic and pickled pepper until fragrant.
Pour in the gravy and cook until it boils.
A very refreshing dish to complete.