-
1
Soak the fungus in advance. -
2
Pick and wash the snow peas and set aside. -
3
Peel the lotus root, wash and slice into pieces, then soak in water and set aside. -
4
Wash the carrots, peel them and cut into thin slices. -
5
Boil water in a pot, add appropriate amount of peanut oil and blanch snow peas. -
6
Add lotus root and carrot, blanch and remove raw. -
7
Blanch the fungus in a pot and take it out. -
8
Put an appropriate amount of cornstarch, salt and chicken essence into a bowl, add water and mix well. -
9
Heat oil in a pot and blanch the watervegetables. -
10
Add the fungus. -
11
Stir fry quickly over high heat. -
12
Pour in the sauce prepared in advance and stir-fry evenly to thicken. -
13
Finished product. -
14
Finished product -
15
Finished product.