1. Wash and peel the carrots, cut into strips, wash and soak the yuba in advance, cut into strips and blanch them (add 3 grams of salt to the water).
2. Remove the leaves of celery, wash, cut into slices with an oblique knife, and blanch. (Bake celery, turnip and yuba in turn)
3. Peel the nuts, diced green onions, and finely chop ginger.
4. Dice the nuts and fry them over low heat.
5. Put the blanched vegetables in a basin, weigh the heat, add the remaining salt and chicken powder, mix well.
6. Pick up the pot, add oil and pepper, stir fragrantly, remove the pepper.
7. Add ginger spring onion and chili and stir fry until fragrant.
8. Put the sauteed ingredients on the dish and mix well.
9. Served dishes.
Tips:Boil vegetables need a generous fire
