1. Soak the fungus in advance. Defrost frozen fish balls. Wash all ingredients and set aside.
2. Cut the garlic moss into sections and blanch it in half-cooked water. Shred the onions and carrots. Cut fish balls and ham into thin strips. Add a little cooking wine to the eggs and stir well.
3. The black fungus is blanched, and the fans are mixed with soy sauce to increase the color and bottom.
4. Mince the garlic, wash the red pepper, remove the seeds and cut into sections for later use.
5. Cook oil and fry eggs.
6. Forgot to take it, borrow one from before
7. Fry the eggs and set aside.
8. Leave a little oil in the pot, add the minced garlic, and sauté the chili section until fragrant.
9. Add fish balls and stir fry.
10. Stir fry ham for lunch
11. Stir fry evenly
12. Hold out
13. Leave a little oil in the pot, add the carrots and onions to fry until soft.
14. Shredded onion, shredded carrots, set aside.
15. Three fried ingredients.
16. Put a little oil in the pot, blanch the garlic moss and stir fry for a while.
17. Add the bean sprouts and stir fry evenly.
18. Join fans and fungus.
19. Stir evenly.
20. Add onion and carrot shreds and stir fry.
21. Stir fry evenly.
22. Lay the eggs.
23. Add the fish balls and ham strips.
24. Stir-fry evenly, add thirteen incense, seafood soy sauce, and salt.
25. Pour in the spicy fresh dew and stir fry evenly.
26. Out of the pot for serving, 24 inch large iron plate
27. Close range
28. Look on top
29. Close-up on the table.
Tips:If you cook too much, it won’t be delicious. You should replace the garlic moss with leeks. It’s the right way to cook. I cut my ingredients by half, too much.
