Ingredients: potato, one gram of cabbage, Chinese cabbage, three grams of cabbage, spinach, three grams of cabbage, Flammulina velutipes, a handful of cabbage, lunch meat, half a box of auricularia auricula, a proper amount of cabbage, vermicelli, 1, a handful of cabbage oil, a teaspoon of soy sauce, a teaspoon of vinegar, a teaspoon of cabbage, Pixian bean paste and a little spicy pot.

Recipe practice: 1. Garlic and seasoning are ready. 2. Soak the fungus, wash the Flammulina velutipes and potatoes, and cut the lunch meat into thick slices. 3. Prepare Chinese cabbage, spinach and vermicelli. 4. Put oil in the pan, add minced garlic when the oil is hot, stir-fry Pixian bean paste, and add 3 bowls of water. 5. Turn on the water, add auricularia auricula and Flammulina velutipes, add spicy seasoning in a spicy pot and cook for 5 minutes. 6. Add potato chips and cook the vermicelli for 5 minutes until the potatoes are cooked. 7. Add Chinese cabbage and spinach and cook for 2 minutes, then add soy sauce and vinegar, stir well and cook 1 minute, and turn off the heat! ! 8. Put it in a bowl, learn to be the authentic maocai of Chengdu, and go to Chengdu.