1. Peel the squash and carrots and cut into long strips for later use.
2. Peel and dice garlic for later use.
3. Heat the oil in a pan until it matures, add corn oil, and stir-fry the onion and garlic over high heat.
4. Quickly pour in the melon and carrots and continue to stir fry.
5. Add boiling water and simmer for 3 minutes. Add boiling water to make vegetable ingredients more tender and juicy.
6. Add a little salt and stir-fry evenly out of the pan.
7. On the plate, a vegetarian dish for lunch.
8. Finished picture.
9. Finished picture.
