Tools/materials: lotus root 250g, auricularia auricula, Dutch bean 100g, carrot half.
Onion, ginger, garlic, salt, monosodium glutamate, pepper, starch, sugar, vinegar, cooking wine, sesame oil and oil.
Soak auricularia auricula in warm water quickly, clean the soaked auricularia auricula, and control the moisture for later use.
Peel the lotus root, wash it with clear water and cut it into pieces about 0.3 cm thick. Soak in cold water to remove starch.
Pinch off the ends of peas by hand and wash them with clear water for later use. Peel carrots, wash them with clear water and cut them into thin slices for later use.
Cut onion, ginger and garlic into sections for later use.
Put a spoonful of starch in the bowl, add water and hook it into a sauce. Put it aside.
Boil the water in the pot. After the water is boiled, blanch the lotus root slices in the water, take them out for 30 seconds and drain them for later use.
Then put the auricularia auricula into boiling water, then add peas and carrot slices, take them out and put them in the pot for a few seconds, and drain them for later use.
Add hot oil to the pot. When the oil is hot, add onion, ginger and garlic, stir fry, and add cooking wine, a little sugar and vinegar.
Stir-fry lotus root slices slightly, then add auricularia auricula, peas and carrot slices at the same time, stir-fry quickly and add salt. Black fungus, peas and carrot slices are all blanched. Just stir it a little, add monosodium glutamate and pour the mixed sauce into the pot.
When the sauce is thick, turn off the heat, drop a little sesame oil and take out the spoon.