1. Cut the luncheon meat into shreds, cut the carrots into thick shreds, and cut the garlic sprouts for later use
2. Boil a pot of water, add the garlic sprouts and carrots to a boil, remove and drain the water
3. Heat the oil pan, put the luncheon meat into it, and fry it slightly
4. Put the hot vegetables into it
5. Stir fry a little, add a little salt
6. Add a few drops of light soy sauce and stir-fry evenly
7. Eat it while it's hot
Tips:1. When blanching vegetables, you can blanch the carrots until they are half-cooked before putting the garlic sprouts in to avoid the garlic sprouts from being too soft.
2. The luncheon meat is slightly fried and has a better taste.
