Stir-fried leeks and lotus roots first.
1. Prepare lotus root 250g, leek 1 small handful, salt, monosodium glutamate and oil.
2. Wash the leek, cut the leek into sections for later use, and cut the lotus root into silk for later use.
3. Pour the oil into the pot, turn on the fire and pour the lotus root and leek into the pot and stir fry.
4. Add salt and continue to stir fry.
5. Add a little monosodium glutamate to the plate.
Second, pepper fried meat.
1. Prepare ingredients: pepper 250g, pork belly 100g, oil, salt, onion 10g, ginger 10g and soy sauce 3ml.
2, pepper, washed, smashed into egg-sized pieces.
3. Cut the pork into chopped green onion and ginger slices.
4. Pour in the oil, stir-fry the pork belly and stir-fry the soy sauce evenly.
5, ginger, pepper, stir fry 1-2 minutes.
6, add the right amount of salt, stir fry evenly out of the pot.
Third, stir-fry diced vegetables.
1. Prepare ingredients: 3 mushrooms, carrots 1 root, peas 150g, appropriate amount of oil, salt, 2 tablespoons of oyster sauce, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of water, appropriate amount of starch and appropriate amount of onion and ginger.
2. Blanch carrots and mushrooms, cut into cubes 1cm square, blanch peas for 3 minutes, remove and drain. Cut onion and ginger into powder for later use.
3. When the pan is hot, pour in the oil. When the oil is 50% hot, add chopped green onion and ginger and stir-fry until fragrant.
4. Add diced mushrooms and fry for 1 min.
5. Add carrots and diced peas and stir-fry for 2 minutes. Add soy sauce, oyster sauce and sugar and stir fry.
6. When the soup slowly starts to dry, pour in the water starch and mix well.