Garlic stalk

150g

Shelled shrimp

150g

Eggs (of hens)

two

(edible) auricularia auricula

8 flowers

potato

1

condiments

oil

Proper amount

salt

Proper amount

coriander

1 piece

sesame oil

Proper amount

Homemade red wine

1 spoon

step

1. Material drawing

2. Peel and slice potatoes, wash garlic seedlings, cut old leaves into inches, shred eggs and soaked black fungus, peel shrimps and cut coriander into inches.

3. Put 500g corn oil (50g actually) in the pot, boil it to 70%, and fry it with potato chips.

When the potato chips are fried to golden brown, they can be fished out by ringing in the spoon.

5. The fan is hung on the plate to control the drying of oil.

6. Heat another pot, put a thin layer of oil on it, pour half of the egg liquid and gently turn the pot, so that the egg liquid is evenly hung on the pot (be sure to simmer).

7. Take out, fold and cut into shredded leek leaves.

Step 8 shake it off

9. Prepare corn starch paste

10. Heat the wok and drain the oil. Add ginger slices, stir-fry chopped green onion, stir-fry shrimps and stir-fry shredded auricularia.

1 1. Pour a proper amount of water.

12. The fire is boiling.

13. Add shredded eggs.

14. Boil again

15. Pour the water starch and slowly pour it into the pot with a spoon.

16. Boil and pour in the garlic sprouts.

17. Pour in sesame oil and season with proper amount of salt.

18. Put the fried potato chips into the pot again.

19. The fire can be turned off in a few seconds.