400g kidney flower
30g lotus root
5g leek
30g fungus
60g vinegar
5g raw extract
10g white granulated sugar
2 g salt
1g chicken powder
8g starch
3 G garlic
5 ml edible oil


Step 1
Pork loin flower knife, leek cut into sections, lotus root sliced

Step 2
Put vinegar, soy sauce, white granulated sugar, salt, chicken powder, starch and leek in a bowl and stir well

Step 3
Boil the pot with clean water and blanch the kidney flower for 30 seconds to remove the fishy smell

Step 4
Put oil in the pan, pour in garlic, lotus root slices and agaric, stir fry over high heat for 1 minute

Step 5
Pour in kidney flower and stir fry over high heat

Step 6
Pour in the pre prepared sauce

Step 7
Stir fry evenly and use