Ingredients: lotus root 300g, oil 10ml, salt 2g, sugar 5g, sesame oil 3ml, auricularia 6g, carrot 15g, green pepper 10g, onion ginger 5g.

1. Wash and peel the lotus root, as shown in the figure below.

2. Cut the lotus root into pieces and put it in cold water, as shown in the figure below.

3. Wash carrots and green peppers and slice them, as shown in the figure below.

4. soak the fungus in advance and then tear it into small flowers, as shown below.

5. From the oil pan, put carrots and green peppers into the oil pan, as shown in the figure below.

6. Restart the wok and stir-fry the lotus root slices with onion and ginger, as shown in the figure below.

7. Stir-fry the auricularia auricula in the pot, add appropriate amount of water, cover the pot and cook for a while, stirring while cooking, as shown below.

8. Cook the ingredients, add sugar, add salt and stir fry, as shown below.

9. Stir well and turn off the fire. Stir-fry carrots and green peppers in a pot, and pour in sesame oil to stir well, as shown in the figure below.

10. Put it on the table and you can use it.