Prepare all the ingredients, black fungus, carrots, I used half, broccoli.

2.

Soak the auricularia auricula in clear water, then rub it by hand, peel and wash the carrot, then cut into pieces, cut the broccoli into small pieces, soak it in light salt water for 5 minutes, then clean it with running water, and take it out to control the water.

3.

Crush garlic cloves, peel and cut into pieces. Add a little water to the starch and stir evenly to form water starch for later use.

4.

Pour clear water into the pot, bring it to a boil, put black fungus and broccoli into the pot together, add a little salt and blanch it, then pick it up and rinse it with running water. Adding a little salt during blanching can reduce the nutritional loss of food and keep the color unchanged.

5.

Then take another pot, pour oil into the hot pot, and add minced garlic to the warm oil to make it fragrant. First, stir-fry carrots until they change color and taste.

6.

Add broccoli and black fungus, stir well and season with salt.

7.

Boil some boiling water and bake for a while to fully blend the ingredients.

8.

Thicken the water starch, add a little sesame oil, stir in the chicken essence and stir well, then turn off the heat and take out the pot.