1. Wash the lettuce and carrots, peel them, and cut them into diamond-shaped slices. Wash the soaked black fungus and cut into small flowers. Knock the eggs into a bowl, add a little salt and pepper to increase the base flavor, then stir and set aside;
2. Add a little salt and cooking oil to the water to boil, pour in the cut lettuce, blanch the water until it is broken, remove it and let it cool;
3. Continue to add the carrots and black fungus, blanch it until it is dead, and remove it to cool;
4. Pour the oil in the pan, pour the oil into the egg liquid, reduce the heat and fry until it is solidified, stir loosely and put it out of the pan for later use;
5. Continue to pour a little oil, add minced garlic and dried chili until fragrant;
6. Then add lettuce slices, carrot slices and black fungus, add 1 teaspoon of light soy sauce and salt, stir fry evenly;
7. Then pour in the broken eggs, add a little starch water, stir fry evenly and transfer to the pan;
Tips:1. Stir-fry in high heat without heating for too long to avoid affecting the crispy taste;
2. Thinning thick gorgon can make the ingredients more flavorful;
