1. Material drawing. Soak the black fungus in advance.
2. Change the lotus root into slices, cut the colored peppers into slices, tear the fungus into small pieces by hand, break the lily apart and wash, and chop the garlic.
3. Take a small bowl and mix the light soy sauce and oyster sauce into a juice
4. Pour oil in the wok and fry the minced garlic.
5. Stir fry the lotus root slices.
6. Lower fungus and colorful pepper pieces
7. When the lotus root is about to be cooked, pour into the lily.
8. Stir a little and pour in the sauce.
9. Mix evenly and out of the pan.
Tips:1. The lotus root can be blanched first. I cut it thinly here and there is no blanching, so I fry it first.
2. The lily is easy to cook. Put it in at the end and it will be out of the pot after being transparent.
3. This dish is relatively light, only light soy sauce and oyster sauce are used, and no salt is added.
4. This kind of dish is quicker, so it is more convenient to add the bowl in advance
