Dutch beans, carrots, kale, oil, salt, chicken essence.

working methods

1. Wash all materials, remove old silk from both sides of peas, peel carrots, cut into strips, remove leaves from kale, peel and cut into oblique pieces.

2. Put peas and kale into boiling water, cut into sections, put some water in chicken essence, and turn on the machine.

3. Put the oil into the wok and heat it to 60% heat. Add carrots and stir-fry for about a minute. Then add peas and cabbage and stir well. Pour in chicken essence water and season with salt.