Runfei Qinghuo element stir-fry
Ingredients:
1 dried auricularia, half carrot, 8 water chestnuts, 22 Dutch beans and 25 almonds (about 25).
ingredients: 1 scoop of chopped green onion, half a scoop of shredded ginger, 2 scoops of cooking oil, 1 scoop of cooking wine, 1/2 scoop of starch, 1 scoop of clear water, 1 scoop of salt, 1 scoop of chicken powder and a few drops of sesame oil.
Practice:
1. Soak the dried auricularia auricula with clear water, then remove the pedicle and break it into small flowers by hand.
2. Slice carrots. In order to be beautiful, I carved carrot slices into "small flowers" with a biscuit grinder.
3. Wash water chestnut, peel it, cook it and slice it.
4. Remove the tendons from both sides of the peas and wash them.
5. Cook oil from the pan. When the oil is hot, add chopped green onion and shredded ginger, fry them and take them out. Only the onion and ginger oil in the pot is left.
6. Add vegetables in turn, stir-fry carrots for a while and then add water chestnut slices.
7. Add the fungus and stir fry.
8. Add the peas, pour in the cooking wine and stir-fry for a while.
9. Pour in the boiled almond, thicken with water starch, add salt and chicken powder before taking out of the pan, and pour in a little sesame oil to serve.