1. Tear off the old tendons of snow peas, slice the lotus root into thin slices and soak in water, wash the black fungus after soaking, and slice carrots
2. Put ginger slices in hot oil and saute
3. Add lotus root, snow peas, black fungus and stir fry
4. Finally put carrot slices
5. 1/2 teaspoon salt
6. Use cornstarch water with chicken essence to thicken the juice before starting the pan.
Tips:Soak the lotus root in clean water before putting it in the pot to prevent it from turning black. The color of the thickening juice is better before the pot is started
