1. Prepared materials (may vary with own inventory)
2. Slice lotus root and carrot, peel off the sinews of snow peas, tear small petals of lily, cut parsley into sections, soak dried cloud ears thoroughly
3. The lotus root, carrot and cloud ear are cut off with boiling water respectively (these materials should not be overripe, which will affect the taste), and the lily is steamed in water
4. Heat the pan, add olive oil, saute ginger and garlic slices
5. Add snow peas and parsley, sauté evenly over medium heat
6. Add the cloud ears and fry evenly
7. Add seasonings and stir fry evenly
8. Add lotus root slices and stir fry
9. Turn to low heat and stir fry with lily
10. Turn off the heat and serve
