List of ingredients:

Ingredients: green radish, carrot and fungus (soaked in advance)

Ingredients: ginger, onion, millet pepper, fat, water starch.

Seasoning: salt, chicken powder, vegetable oil, white vinegar, chicken powder, spiced powder and sugar.

Step one:

Prepare a green radish and a carrot. Green radish is cut into even slices first, and then cut into filaments. Peel carrots, wash them and cut them into filaments. Then cut all the fungus soaked in advance into silk. After cutting, put them all in clean water and wash them. Prepare shredded ginger, chopped green onion, diced millet pepper and a small piece of fat meat for later use.

Step two:

After all the materials are ready, let's blanch the side dishes first. When blanching, you can put some salt and chicken powder into the bottom flavor, and then pour a little vegetable oil and white vinegar. This can not only prevent the loss of nutrients in the side dishes, but also keep the bright colors of the side dishes well. After the water is boiled, put the side dishes in the pot and blanch for about 1 minute. Take out the side dish after it is broken, and quickly pass cold water to prevent the side dish from softening.

Step 3:

Add a little base oil to the pot, pour in the cut fat and stir fry. The fried dishes will be more fragrant. Take out the oil after frying, and pour the onion ginger and millet pepper into the pot. Turn on a small fire to smell, then pour in the side dishes that control moisture, turn to a high fire and stir fry quickly, so that the side dishes are evenly coated with oil to avoid a lot of moisture.

Step 4:

Add 2g of salt, 1 g of chicken powder, 1 g of spiced powder and a little sugar, and refresh. Stir-fry and melt the seasoning, and then hook in a little water starch to make the seasoning better absorb the surface of the ingredients. Finally, pour in a little bright oil to brighten the color, turn it evenly, and then take it out of the pan and put it on the plate.