Oyster Tail

Method

1. 01

   Step 1

   Prepare five lettuce tips.

   

2. 02

   Step 2

   Two cloves of garlic and four small red chilies, minced into a paste.

   

3. 03

   Step 3

   Prepare a rice bowl, add 5 tablespoons of oyster sauce, 4 tablespoons of cornstarch, 1 tablespoon of chicken bouillon powder, half a tablespoon of sugar, and half a tablespoon of salt. Add water until the bowl is full.

   

4. 04

   Step 4

   Add water to a pot, bring it to a boil, then add some oil and salt. This will make the blanched phoenix tails a brighter green.

   

5. 05

   Step 5

   First, put the lettuce with the stems in the water. After about half a minute, add the remaining leaves. After about fifteen seconds, take them out and rinse them with cold water. Then, set them aside to drain.

   

6. 06

   Step 6

   Prepare a plate, put the leaves at the bottom and the lettuce on top. I just arranged them randomly.

   

7. 07

   Step 7

   Heat oil in a wok until it's about 70% hot, then add minced garlic and chopped chili peppers and stir-fry until fragrant.

   

8. 08

   Step 8

   After stir-frying until fragrant, pour in the prepared sauce.

   

9. 09

   Step 9

   Stir constantly over high heat until thickened.

   

10. 10

    Step 10

    Finally, drizzle the sauce over the phoenix tail.