1. Cut the shallots into strips, mince the ginger, and dice the shallots.
2. Wash the carrots, peel and cut into strips, shred the fungus, and blanch them.
3. Remove both ends of the garlic moss, wash and cut into sections, and blanch until cooked.
4. Wash and peel the potatoes, cut into strips, and blanch them (add 4 grams of salt to the water when blanching vegetables)
5. Put the blanched vegetables in a basin, mix well, add the remaining salt and MSG, heat and mix well.
6. From the pot, add the oil, star anise and pepper, stir fry for fragrant, remove the seasoning.
7. Add chili and ginger and stir until fragrant.
8. Add shallots and shallots and stir fry until fragrant.
9. Put the sauteed shallots into the well-mixed dish and mix well. Add a little bit of flavor when eating it is very fresh.
10. Served dishes.
Tips:The order of blanching vegetables, potatoes, carrots, fungus, and finally blanched garlic, if you like to be jealous, you can add a little
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