It looks simple, but the vegetables inside need to be blanched with water, fried with oil, and the blanching with water also needs to distinguish the blanching temperature, which is not so simple


50g broccoli
50g Pleurotus eryngii
50g mushroom
2 red peppers
5 g Auricularia auricula
30g peas
4 mushrooms
Moderate salt
1 teaspoon sugar
1 teaspoon pepper powder
1 teaspoon chicken juice
Proper amount of vegetable oil
Proper amount of sesame oil
Proper amount of water starch


Step 1
Soak agaric in advance, prepare chicken juice, Dutch beans, broccoli, Pleurotus eryngii, Tricholoma, red pepper, mushroom

Step 2
Cut Pleurotus eryngii into rhombus slices

Step 3
Slice the mushroom

Step 4
Cut the red pepper into diamond shaped pieces

Step 5
After cleaning the peas, remove the head and tail

Step 6
Cut mushrooms into oblique blades

Step 7
Soak broccoli in light salt water for 10 minutes

Step 8
Sliced scallion and ginger

Step 9
Bring the water to a boil, add some salt and a few drops of oil into the broccoli

Step 10
Boil the broccoli for a while, then take it out, add the fungus for a while, then put in the pea, change color for a few seconds, and then take it out together

Step 11
Heat the oil, add scallion and ginger slices, stir until fragrant, add mushrooms, mushrooms and Pleurotus eryngii, stir fry until fragrant

Step 12
Add red pepper and other vegetables, add a spoonful of chicken juice, salt, pepper and sugar, stir well, thicken with starch, add sesame oil