Sauce-flavored Chicken Feathered Vegetables

Overview

(Baidu) Feicai is the common name for pakchoi seedlings. It has a softer taste and texture and a fragrant taste. January, February and March are the best seasons for pakchoi consumption. When the temperature is low in winter, the carbohydrates in pakchoi are converted into sugars, the oil content increases, and the soluble protein, unsaturated fatty acid, and phospholipid content increase, thereby improving drought tolerance. For consumers, it is more nutritious, soft and delicious, fragrant and delicious, with a sweet taste.

Tags

• hot dishes
• home cooking
• spring recipes
• chicken feathers
• chili
• garlic
• onions
• soybean paste
• pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Heat the oil, add chopped green onion, garlic slices, and chili pepper and sauté until fragrant

   

3. 3 Add soybean paste

   

4. 4 Add the chicken feathers, add less salt and soy sauce and stir-fry

   

5. 5 Just add pepper and sesame oil before serving.