200g yam

Auricularia auricula 50 grams

20g green pepper

Carrots 10g

Garlic slices 10g

condiments

Salt 1/3 teaspoons

Chicken powder 1/2 teaspoons

1/2 tbsp olive oil

White vinegar 1 teaspoon

Water starch 1 tablespoon

Steps of frying auricularia auricula with yam

1.

Peel the yam and soak it in clear water with white vinegar. Remove the soaked yam from the water, drain the water, and cut it into thickness of about 2.

Millimeter diamond pieces.

2.

Carrots, green peppers and garlic are sliced separately for later use.

3.

Boil water in the pot, blanch the yam slices and carrot slices, remove and drain.

4.

Leave the oil at the bottom in the pot. Saute the garlic slices until fragrant. Add yam and carrot slices and stir fry. Season with salt and chicken powder, then thicken and take out.