1. Prepare the ingredients: Wash the required vegetables and place them on the cutting board: chicken feathers, carrots, and garlic.
2. Cut off the roots of the parsley and blanch it in a hot water pot for quick dehydration (a few drops of cooking oil and a little salt in the pot).
3. Use a spatula to scrape off the skin of the carrots, rub them into filaments with a wiper, and sprinkle a little salt in a bowl to make the carrots water quickly.
4. Raise the pot and burn the oil.
5. Pour in garlic and sauté until fragrant.
6. Pour shredded carrots and stir fry.
7. Pour in the chicken feathers, stir fry, and add half a teaspoon of salt to taste.
8. Pick up the pan and serve. The color is bright and it looks good.
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