Preparation of raw materials: silver mustard greens, winter bamboo shoots, shiitake mushrooms, black fungus, carrots, daylily. Wash the silver mustard greens, cut into inch sections, drain and blanch. Set aside. Blanch winter bamboo shoots in water to remove oxalic acid and cut into shreds. Shred carrots. Soak mushrooms, black fungus, and daylily in warm water and cut into shreds. After the pan is hot, add a small amount of oil and fry these shreds until half cooked and set aside. Pour in all the half-cooked shreds just now and stir-fry evenly. Add salt, sugar, vinegar, boiling water, cover and simmer for 10 to 15 minutes.

Prepare raw materials: silver mustard greens, winter bamboo shoots, shiitake mushrooms, black fungus, carrots, daylily.

Wash the silver mustard greens, cut into inch-long pieces, drain and blanch until ready. Blanch the winter bamboo shoots in water to remove the oxalic acid and cut into shreds. Cut the carrots into shreds. Soak the mushrooms, black fungus, and daylily in warm water and cut into shreds.

After the pot is hot, add a small amount of oil and fry these shreds until half cooked and set aside. Pour in all the half-cooked shreds just now and stir-fry evenly. Add salt, sugar, vinegar, boiling water, cover and simmer for 10 to 15 minutes.