Refreshing and Cool, Sweet and Sour-you Will Eat Sweet and Sour Wuliu in Summer
1.
Soak the fungus and cut into shreds, blanch the carrots and thousands of slices into shreds, and cut the cabbage and green pepper into shreds.
2.
Fry the pan with a small amount of oil, put the green peppers, cabbage, and fungus in the pan and fry for one minute.
3.
Then put the carrots and Qianzhangsi in the pot and stir-fry for another minute, add salt, and then add the sauce mixed with all the seasonings. Out of the pot.
4.
Out of the pot