Prepare ginisang pechay at giniling with oyster sauce following safety and hygienic procedures
This dish is incredibly simple to prepare. This cuisine will appeal to novice cooks. Begin by sautéing the onion and garlic in a skillet. Cook, stirring occasionally until the onion has softened. Make sure the garlic doesn't burn by keeping an eye on it. Cook until the ground pork has turned light brown. For the ground meat to loosen up, you may want to mix it frequently as it cooks. Pork can be substituted with ground chicken or turkey. Combine the oyster sauce and water in a mixing bowl. Allow coming to a boil. The oyster sauce infuses the entire meal with flavor. Salt and pepper can be added later to adjust the overall flavor. Into the pot, add the chopped pechay. If desired, use more than two bunches. Cook for 3 minutes before sprinkling with salt and pepper and serving.
Procedure in preparing the dessert sauce following the safety procedures
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