Do you want to blanch the bergamot?

You can fry bergamot without blanching, but blanching will be better.

1, pawpaw blanching is to put a proper amount of water in the pot, then add a little salt and oil after the fire is boiled, and then put pawpaw into the pot.

2. Salt is added to fully reflect the pigment contained in Chaenomeles. Oil will wrap Chaenomeles to avoid contact between water and Chaenomeles, reduce oxidation and make the color look better.

3, boiled bergamot is better to fry, the oil in the pot is hot, add onion, ginger and garlic to saute, add pepper to saute, add bergamot silk and salt to stir fry for 2 minutes, so you won't worry that bergamot is not ripe.