1, carrots peeled, shredded and chopped, pot of oil, into the sauté, slightly softened, then remove and set aside.

2, the fungus soaked and de-tipped chopped, with a little celery to enhance the flavor is very good, all the materials ready.

3, the filling add 2 salt, 1 spoon chicken essence, 1 spoon of oil and mix well, skimming the pepper into the pepper oil, the filling is placed for half an hour to facilitate the flavor.