1. Get all the materials.
2. Wash the garlic sprouts and cut into diagonal sections.
3. Wash and dice white mushrooms.
4. Wash the carrots, peel and shred, and cut the jade tofu into small pieces.
5. Heat oil in a pan, add garlic and stir fragrantly.
6. Stir the white mushrooms in the pan until they are five mature.
7. Put the jade tofu into the pot and push it gently with a wooden spatula.
8. Pour a small amount of water and mix in oyster sauce.
9. Add a little chicken essence, because the oyster sauce is added, so the salt can basically be omitted.
10. Put the shredded radish into the pot, push it a few times, hook a thin gorgon with water starch, boil and shovel it into a dish.
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