1. Prepare all kinds of ingredients, vegetables, and meat. I blanched the konjac shreds in water beforehand. The lotus root is not blanched. I like crispy ones. Anyway, they are all kinds of vegetables you like. Whatever you like, prepare what you like. My favorites are lotus root, green bamboo shoots, konjac shreds, lettuce, and corn.
2. I simmered the bacon and intestines first, and they were a little bit more delicious.
3. The green bamboo shoots were also fried for five years.
4. Put oil in the pot, don't let it go too much, otherwise it will be full of oil after a while, and there will be some oil in Wangjiadu's spicy and spicy pot ingredients. The oil in our pot is enough to fry the onion, ginger, and garlic. Stir-fry the onion, ginger, and garlic for a fragrance.
5. Put the spicy fragrant pot ingredients. Fried red oil.
6. Put the five mature green bamboo shoots, stir-fry for a while on low heat, put the lotus root section after it is soft, and stir-fry together for another 3 minutes. I will not put the other dishes one by one. There are too many dishes. I'm green bamboo shoots-lotus roots-cabbage gang-purple cabbage (forgot to put lettuce)-konjac shreds-bell pepper-bacon and intestines. I started the timer, put a dish in one minute, and finally tasted whether it was salty enough. Generally speaking, a little bit of salt is enough. Add some chicken noodles. OK. Get out of the pot.
7. How is it, it's still delicious. My wife ate 2 bowls of rice! He didn't eat lotus root, so he picked out all the lotus roots and put them aside, and let the lotus roots face me, which meant that I would eat more lotus roots. Too capricious
