Auricularia auricula, dried shiitake mushrooms, dried shiitake mushrooms, bean skin, soybean sprouts, carrots, baby spinach, celery, pea sprouts, potherb seeds, a little salt, a little chicken essence, a proper amount of sugar and sesame oil.

working methods

1. Wash soybean sprouts, carrots, baby spinach, celery and pea seedlings; The tail tip of bean sprouts is removed, the carrot is peeled, the yellow leaves of small spinach are removed to keep the overall shape, the stems and leaves of celery are removed, and the pea seedlings go to old terrier.

2. Soak auricularia and mushrooms in warm water; At the same time, wash the dried incense and bean skin for later use.

3. Cut the soaked fungus, dried mushrooms, dried mushrooms, bean skin, carrots and celery into equal-length sections (my cabbage is cut with salt, and if you buy cabbage, you should cut it into grains).

4. Heat oil in a wok, pour in shredded auricularia, stir fry quickly, add appropriate amount of salt, stir fry and pour into a large basin prepared in advance.

5. Heat oil in a wok, pour in shredded mushrooms, stir fry quickly, add appropriate amount of salt, stir fry until cooked, and pour into a large basin filled with fungus.

6. Stir-fry dried citron, bean skin, soybean sprouts, carrots, celery, spinach, pea sprouts and potherb mustard in turn, and pour into a large basin. Add sugar when frying celery, and add sugar instead of salt when frying wild vegetables.

7. Add chicken essence and sesame oil in a large pot, and mix all the ingredients and seasonings evenly.