1

Slice the hot dog, tear the head, tail and petals of each pea into two pieces, dice the corncob, slice the onion, mold or slice the carrot with biscuits;

2

Out of the pot, put a little shredded onion in the pot to fry the hot dog slices until fragrant, and put them away for later use;

three

Blanch corncob, carrots and peas in oil and salt;

four

Out of the pot, put oil and shredded onion in the pot and stir-fry until fragrant;

five

Add onion, peas, carrots and corncob, stir-fry a few times, add about 2/3 teaspoons of refined salt and 1/4 teaspoons of sugar, sprinkle pepper with a pepper bottle a few times, and then put some dishes;

six

Pour hot dogs, pour 1 tsp cooking wine along the pan, soak it quickly and evenly, then add 1 tsp sesame oil as tail oil, and turn it over a few times to serve.