Green soybean

300 grams

Mushroom

three

carrot

80 grams

lean meat

100g

condiments

oil

Proper amount

salt

Proper amount

verdant

1?o'clock

energy

1?o'clock

garlic

1?o'clock

Qinghong chillies

1?o'clock

starch

1?o'clock

dark soy sauce

Proper amount

thirteen?incense

Proper amount

Cooking wine

Proper amount

chicken essence

Proper amount

step

1. Wash peeled edamame rice and put it in a basin for later use.

2. Wash mushrooms and carrots and cut them into dices.

3. Wash the lean pork and cut it into dices. Marinate with salt, soy sauce, cooking wine and starch for a while.

4. Cut the onion into small pieces, slice the garlic and chop the ginger.

5. Heat a proper amount of oil in the pot, slide the marinated diced meat into hot oil and fry until cooked, and put it on a plate for later use.

6. Wash the pan with fried meat to prevent the starch left at the bottom of the pan from burning when heating. Add a little oil to the pot and add leeks, ginger and garlic.

7. Pour diced mushrooms and carrots into the pot and stir fry over high heat.

8. Stir-fry diced mushrooms and carrots for 2-3 minutes, and add edamame rice.

9. Stir fry for 2 minutes, then add salt, thirteen spices and diced meat and stir fry together.

10. Stir the ingredients evenly, add a proper amount of water to the pot, simmer for 7-8 minutes, and finally add a little soy sauce and chicken essence to stir evenly.