2. Accessories: green pepper and carrot

3. Seasoning: vegetable oil, salt, cooking wine, starch, pepper, onion and ginger.

Cooking steps:

1. Wash tea magu, peel and shred.

2. Wash and shred carrots, green peppers and onions.

3. Shred chicken, add salt, cooking wine, pepper and starch, and mix well. Meat can be changed into other meat according to your own taste.

4. Put oil in the hot pot to cool, and stir-fry the shredded chicken to change color.

5. Put oil in a hot pan and cool. Stir-fry the tea horse and green pepper until soft. Add shredded pork and onion, season with salt, stir-fry evenly and serve.

Remarks: Tea horse, known as turnip in ancient times, is a biennial cruciferous herb rich in organic active alkali and other organic nutrients in Xinjiang. Produced in the southern foot of Tianshan Mountain in Xinjiang and the northwest of Tarim Basin, it is a necessary food for the local elderly.

Small, shiny, radish-like, crisp and tender, chewy without residue, raw with a slight mustard flavor, not bad.