Ingredients: lotus root 1 packet, auricularia auricula 1 handle, pork belly slice 50g, carrot 1/3 root, garlic sprout 1 petal, garlic 1 petal, sugar gram, starch 1/2 spoons.

Steps of stir-frying lotus root with auricularia auricula:

Step 1: Prepare vegetables: lotus root is ready to eat, and the soup is filtered for later use (keep a small amount of soup). Slice pork belly, cut garlic seedlings into oblique sections, soak black fungus in advance, wash and soak in water for later use.

Step 2: Add 1/2 tablespoons of dry starch into the pork belly slices and stir well.

The third step is to pour a little oil into the pot and stir-fry the pork belly to change color (pay attention to prevent starch from sticking to the pot).

Step 4, add minced garlic, white garlic and carrot, stir-fry evenly to get carotene.

Step 5: Pour in the black fungus and stir-fry evenly, put the yellow wine into the wok, add a teaspoon of sugar, pour in a little lotus root soup (with seasoning, without seasoning) and cook the black fungus slightly.

Step 6: After the fungus becomes soft, add the lotus root festival (the lotus root festival can be eaten) and stir fry a few times.

Step 7, add garlic sprouts and stir fry for a while. Lotus root is seasoned (salty, spicy and sour). No extra seasoning is needed.