1. Wash the processed flower branches and cut into large pieces, slice the bamboo shoots, peel and slice the carrots, and cut the shallots into sections for later use.
2. Heat oil in a pot and add the shallots, minced garlic, and minced chili of Practice 1 until fragrant.
3. Add the sliced flower sticks, bamboo shoots, and carrot slices of practice 1 to practice 2 and stir-fry slightly, pour in hot water and boil.
4. In Practice 3, add rice wine, salt, chicken essence, and fine sugar in succession and boil until boiled again. Thicken with sweet potato water. Add white vinegar and black vinegar and mix well before starting the pot.
Tips:When cooking raw stir-fried flower sticks, if you use the right amount of lard, the taste will be more fragrant.
