1. Prepare the materials first
2. Boil hot water in the wok and blanch all the ingredients in turn. The order is lotus root, snow peas, fungus, horseshoe, carrot. The blanching time is 10 seconds for horseshoe carrots, 20 seconds for snow peas and fungus, and 40 seconds for lotus root.
3. Brush and heat the wok, pour in hemp oil, when the oil is 70% hot, add garlic slices and sauté, add all the ingredients except carrots and horseshoes, cook a little cooking wine, and quickly stir-fry for two minutes;
4. At this point, add carrots and horseshoe slices, continue to stir fry a few times, add salt and chicken powder, and stir fry a few times. Water starch thickens, out of the pot. This brightly colored "Lotus Pond Stir-Fry" that is both nutritious and weight-loss can be served on the table.
