lotus root

200 grams

Ginkgo tree

50 grams

pumpkin

100g

sugar pea

30 grams

(edible) auricularia auricula

50 grams

condiments

salt

Proper amount

Chicken powder

Proper amount

Water starch

Proper amount

step

1. Preparation materials: black fungus is soaked in advance; Wash the peas with tendons; Peel the lotus root; Ginkgo biloba leaves are the kind of vacuum packaging on the market, and you can take about 50g for later use.

2. Cut the lotus root into semicircular pieces and slice the pumpkin; Dutch beans are all split in two; Auricularia auricula divides into small flowers

3. Slice a little onion and garlic, and soak lotus root slices in a little white vinegar to prevent oxidation and blackening.

4. Heat the wok with a little oil, then add the onion and garlic slices and stir fry.

5. Add pumpkin and stir-fry for 2 minutes until cooked.

6. Add peas and lotus root slices and stir fry.

Add ginkgo biloba

8. Add black fungus and stir fry, then add a little salt and chicken powder to taste.

9. Finally, pour a small amount of water starch to thicken. Stir fry quickly and evenly before serving.