Lotus Sugar Stir-Fry Exclusive

Soak the wood ear mushrooms in advance.

Wash the snow peas and set them aside.

Peel the lotus root, wash it clean, slice it, and soak it in clear water for later use.

Wash the carrots, peel them, and cut into thin slices.

When the water in the pot boils, add an appropriate amount of peanut oil, then blanch the snow peas.

Blanch the lotus root and carrots until just cooked, then remove them.

Blanch the wood ear mushrooms in boiling water and then remove them.

Put an appropriate amount of cornstarch, salt, and chicken bouillon in a bowl, add water, and stir evenly.

Heat oil in the pan and add the blanched vegetables.

Add the wood ear mushrooms.

Stir-fry quickly over high heat.

Pour in the pre-prepared sauce, stir-fry evenly, and thicken with cornstarch.

Finished product.

Finished product

Finished product.