The dish of pork in a pot is popular in the north and south of the country, with its crunchy, sweet and sour taste, which is irresistible to people. Today's vegetarian pot roast is made in the same way as pot roast, with the main ingredient changed from meat to mushrooms and flavored with lemon for a more refreshing taste. It is crispy on the outside, tender and tough on the outside, and flavored with sweet and sour sauce. Main Ingredients: Almond mushrooms

Ingredients: carrots, ginger, lemon, cornstarch

Seasoning: white vinegar, sugar, salt and water starch

1, slice the mushrooms diagonally into 4-5mm thick slices

2, slice the carrots

3, cut the ginger into julienne strips

4, add the cornstarch to the cold water and mix into a thick paste.

5, the pan into a slightly more amount of oil, heating to 40%.

6, the slices of almond mushrooms, coated with cornstarch paste.

7, into the oil deep-fried until light brown, fish out

8, oil again to 60% of the heat, apricot mushrooms into the pot again to deep-fry, golden crisp, oil control fish out.

9, take a small bowl, put 1:1 ratio of white vinegar, sugar, a little salt, squeeze in lemon juice, water starch a little mix into sweet and sour sauce.

10, the pan into a little oil, hot, down into the ginger, carrots slightly stir-fried.

11, pour into the sweet and sour sauce, stir fry.

12, into the fried mushrooms, a few slices of lemon.

13, quickly stir fry evenly, out of the pan that is ready, eat while hot, taste better.