Sookie is dry.🏡

Dry suki is a favorite dish of many people, because the charm is in the "pan smell" and the rich vegetable-based sauce water, not like water.

If you want to go to the kitchen today, I have an easy recipe to make, but it's delicious at the restaurant level!

🥬 Raw Material (For 1 Plate)

Meat: pork, ink, shrimp or chicken as you like (about 100-150 grams)

Vegetables: white lettuce and celery (slices)

Lines: vermicelli (soak water to soften and then flap) 1 small handful

Chicken eggs: 1-2 eggs

Chopped garlic: 1 tablespoon

* * Vegetable oil: * * For stir frying

Centerpiece: 3-4 tablespoons of favorite recipe suki dipping sauce (and 1 teaspoon of oyster sauce for mellow)

🍳 Style Street Food Making Steps

1 Stir the meat: Set the pan strong, add a little oil, chop enough garlic, scented, then add the meat, stir until almost cooked.

2 Followed by Eggs: Nudge the meat next to the pan, hammer the chicken egg down, break the yolk. When the egg starts to set, sauté with the meat.

3 Put vegetables and strands: Put white lettuce and vermicelli on it (Tip: Just don't add a lot of water. If it's dry, just trot 1-2 tablespoons of water to make the vermicelli softer)

4 Seasoning Pan: Put the suki dipping sauce and oyster sauce on it, accelerate the heat, and quickly stir-fry the sauce to coat the line and vegetables all over.

5 End: Put the celery in it. Stir in a few more times for the vegetables to drop and smell. Then scoop on the dish and serve with a small cup of soy sauce.