1- Soak mushrooms, shred and juice.

2- Frozen carrots (no peeling, no cutting)

3- Frozen green beans (no picking, no cutting)

4- Sliced meat (lazy people can use sliced ham, which is easy to cut, or buy diced ham without cutting).

5- starch water (chestnut powder water is better)

Steps:

If ham is used, please refer to steps 3, 5 and 6.

1- Add a small amount of soy sauce and cooking wine to the sliced meat, and add a fifth spoon of starch to one or two pieces of meat, and stir well.

2- Add the right amount of oil and fry the meat slices until cooked.

3- Wash the pan, add some oil, heat it, add all vegetarian dishes and fry until cooked. If ham is used, put it in at this time and add the right amount of salt.

4- Add the sliced meat and stir fry.

5- slowly add chestnut powder water and stir well at the same time. If it is too thick, add some water.

6- high heat for one minute, stir-fry constantly, and take out the pot.

Sichuan hodgepodge:

Sichuan hodgepodge, which is famous all over the country, consists of chicken gizzard, shrimp, pork, cooked pork heart, cooked pork belly, winter bamboo shoots, carrots, potatoes, water-soaked mushrooms, lentils, cooked chicken, ham, water-soaked sea cucumber and clear soup. Seasonings used are: cooking wine, soy sauce, salt, sugar, pepper, starch, onion, ginger and monosodium glutamate.

When making, cut the sea cucumber, wipe it with a blade, cut the chicken gizzard with a chrysanthemum knife, and cut other raw materials into strips. Blanch sea cucumber, winter bamboo shoots and mushrooms with water first, and then filter out the water. Fry lentils in hot oil and take them out. Add French fries and fry until light yellow. Leave the bottom oil in the wok, add onion and ginger to stir-fry until fragrant, add cooking wine, soy sauce and fresh soup, then add other materials except lentils, chicken gizzards and shrimps, add refined salt, monosodium glutamate, sugar and pepper, and stir-fry thoroughly. Add lentils, cook for a while, thicken with water starch, pour in bright oil, and serve. Rub chicken gizzards and shrimps with 60% hot oil, then mix with green and red peppers, and then pour them into the colander. Put the soup into a pot, add salt, monosodium glutamate and a little pepper to taste, thicken it with water starch, and add chicken gizzards and shrimps. Mix well, pour in oil, take out of the pan and put on the surface of the hodgepodge.