Half of Chinese yam

Substantial Ingredients

Carrot moderate

Black fungus moderate

Pinch of green pepper

Spinch of ginger

Spinch of garlic

Salt 1 teaspoon

Soy sauce a little bit

Cocktail sauce 1/4 teaspoon

Steps (Total 10 steps)

1. p> Steps (Total 10)

Enter Cooking Mode

1. Wash, peel and slice the Huai Shan into even thin slices.

2. Carrot, black fungus, green pepper, ginger and garlic, cut into slices.

3. Boil a moderate amount of water in a pot, blanch the vegetables until they are broken, and then remove them from the pot.

4. Then put in the Chinese mountain blanching standby. (Because of the mucus protein, it is recommended to blanch vegetables first)

5. Add a little oil to the pot. Add ginger and garlic slices and sauté for flavor.

6. Add blanched Chinese yam and vegetables.

7. Season with 1 teaspoon of salt.

8. Add a little soy sauce to refresh, and stir-fry evenly.

9. Turn off the heat and add 1/4 teaspoon of chicken broth.

10. Stir fry evenly can be removed from the pot.

Master secret

Because the Chinese mountain has mucus protein, so you have to blanch it first, so that the fried adult vegetables are refreshing. The whole fire quickly fried, a little soy sauce used to refresh can be, more color darker, according to personal preference trade-offs.