I'll make a dumpling

1

First of all, look at the material, the raw vegetables in the picture are for photo purposes only and are more in kind than this。

2

Burn the pot, preferably with white smoke。

3

It's pouring into a lot of vegetable oil and putting it in the garlic。

4

Fried garlic on two sides。

5

Pour in the pick-up and flip the chopstick with the left hand。

6

In about 20 seconds, it is possible to extract moisture, which requires immediate leaching。

7

Spill fish into the open through the pot。

8

Put sugar on the dish。

9

I'm not sure if I'm going to be able to do that

10

Add a little bit of raw oil, and you can double-fried it。

1. Do not stir-fry too much lettuce at a time. Using a 37cm wok, I can only stir-fry one head of lettuce at a time. If there are many guests, I prefer to cook two separate batches. 2. Start with garlic. Remember to add it when the oil is cold, otherwise it burns easily, especially when using minced garlic. 3. Extra oil won't weigh down the greens. When stir-frying lettuce, you can add a bit more oil at the start. Don't worry; after draining the water 2-3 times, most of the oil will actually have been lost by the time the dish is ready. 4. When plating, remember to use tongs to lift the stir-fried lettuce into the dish, which allows you to drain off excess moisture once again. This prevents the lettuce from continuing to cook in the water and turning black. As physics class taught us, water has the highest specific heat capacity of all substances.