1. Wash the vegetable core appropriately.
2. Cut three finger segments.
3. Boil in boiling water until it is dead and remove it for later use.
4. Blanch the powdered skin softly, soak in cold water, and tear it into small pieces.
5. Heat an appropriate amount of oil in the pot, and stir fry the ginger, garlic, sesame pepper, and millet pepper to create a fragrance.
6. Pour in the soaked powder.
7. Stir-fry twice and pour in a bowl of boiling water.
8. Pour appropriate amount of salt, light soy sauce to season, cover and simmer for a while.
9. Pour the blanched vegetable cores.
10. Stir fry a few times, turn off the fire and serve.
11. Finished product.
12. Finished product.
