1. Wash lotus root, peel and peel, cut into slices and rinse with cold water to remove surface starch.
2. Wash the cauliflower into small pieces.
3. Wash and peel the radish and cut into strips. Soak the fungus in advance and tear into small flowers.
4. Wash celery and cut into slices.
5. Dice green onion, ginger and garlic.
6. Blanch all the dishes in turn, weigh the heat, add salt and chicken powder, mix well.
7. Pick up the pot, add oil and pepper, stir fry until fragrant, remove the pepper.
8. Add green onion, ginger, garlic and fry until fragrant. Pour into the dish and mix well.
9. Add vinegar, very fresh flavor and chili oil to the well-mixed vegetables and mix well.
10. Mixed dishes.
11. Served dishes.
Tips:The dishes need to be blanched quickly, and then weighed and mixed with salt and chicken powder to taste
