1. Cut the lotus root into shreds, soak it in clear water for 2 minutes, then take it out and drain it. Shred carrot, green pepper, auricularia auricula, ginger 1 and garlic.

2. Add an appropriate amount of oil to the pot, heat the oil to 70%, add minced ginger and garlic and stir fry until fragrant, add shredded lotus root and shredded auricularia for 2 minutes, then add shredded carrot and green pepper for half a minute, then add salt and chicken essence and stir fry evenly.