Ingredients: Undaria pinnatifida (one handful), pork (one piece), carrot (half root), crab mushroom (half box).

Accessories: salt (right amount), ginger (two pieces), onion (right amount), peanut oil (right amount), soy sauce (one teaspoon), dried pepper (two pieces).

Time: 15 minutes

Heat:

Practice steps

1. This is Undaria pinnatifida, which many friends have never seen. Obviously you can see longer stems, but kelp can't.

2. Cut off the stems of Undaria pinnatifida, and the leaves can be eaten cold, but the spine can be fried because it is hard. Add a proper amount of water to the pot, boil the water with strong fire, then add the stems of Undaria pinnatifida and blanch. Then take it out and soak it in cold water for two hours.

3. Cut the stems of Undaria pinnatifida into horseshoes, peel and slice carrots, shred pork and prepare a handful of crab mushrooms.

4. Heat the wok first, add proper amount of peanut oil, then put the shredded pork into the wok, stir-fry until it changes color, add shredded ginger, scallion and red pepper and stir-fry until it smells fragrant.

5. Put aside the fried pork shreds, put the carrot slices into the pot, and stir fry over low heat until soft.

6. Add the crab-flavored mushrooms, continue to keep the fire low and stir-fry until the crab-flavored mushrooms come out of the water.

7. Finally, put the stems of Undaria pinnatifida into the pot and stir fry for one minute.

8. According to personal taste, add a proper amount of salt, add a teaspoon of soy sauce, stir fry evenly and serve.