Buffalo meat: rinsed and thinly sliced ( to slice it thinly and beautifully, wash then keep it frozen in about 15-20 minutes)

Water spinach: picked, rinsed and strained. Garlic: peeled, crushed. Take 2-4 cloves of crushed garlic to finely chop.

Put about 1.5 l of water on to boil, use high heat to boil thoroughly, add one teaspoon of salt into the boiling water, blanch water spinach then pick out and soak in cold water.

Add cooking oil into the wok over high heat, fry 1/2 of chopped garlic until yellowish and fragrant. Put buffalo meat into the wok and stir-fry until lightly cooked then transfer into a plate.

Drain the soaked water spinach well. Add cooking oil, chopped garlic into the wok and fry over high heat until fragrant, then add water spinach to stir-fry, add soup base, seasoning powder, crushed garlic and continue stir-frying until OK. Finally add buffalo meat and toss well.

Beautifully display on a serving plate and serve.