Spinach Double Extraction
Overview
This dish is easy to make and has a light flavor. Just basic seasonings required. Vegetables: spinach, fish steaks, boneless lamb chops. Seasoning: salt, chicken essence, starch, white pepper, oyster sauce;
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Ingredients
Steps
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Boil water in a pot, and after boiling, cook the fish fillets and take them out. Control dry water.
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The fish steak was cut into small pieces, and I forgot to take a photo of the lamb chop. Cut into thicker strips. A little thinner than your little finger is fine!
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Wash the spinach and tear off the neck leaves.
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Pour oyster sauce into a bowl and add water to dilute. Amount depends on personal taste.
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Cut the lamb chops into a bowl, add some starch, white pepper and a small amount of water and stir. It's best to use the kind of white pepper you grind yourself, it tastes good.
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Heat the pan. When the pan feels warm, add oil (I used sunflower oil) and adjust the heat to medium for about 20 seconds. Add lamb chops and stir-fry. Fry the lamb chops until 8 mature and add the spinach neck. Sauté the spinach neck until tender.
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When the spinach necks are tender, add the cooked fish fillets. Stir fry for a while and add spinach leaves. Fry spinach leaves until soft. Pour in the prepared oyster sauce and sprinkle in salt and chicken essence. Get out of the pot! It is recommended to use chopsticks to pick out the spinach and spread it on the bottom of the plate. (All seasonings are rationed according to personal taste)
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One last addition. Start eating.
