1. Soak the lily in salt water for half an hour, then rinse with clean water and drain the water for later use.
2. Fresh bamboo shoots, sliced carrots, and fungus washed and blanched in hot water for 3 minutes.
3. Put an appropriate amount of oil in the pot and let the oil heat up and saute the minced garlic.
4. Add carrot slices and stir fry for 2 minutes.
5. Then add fresh bamboo shoots and fungus and stir fry for about 2 minutes.
6.
Add the lily and stir-fry evenly, cover and simmer for about 5
Minutes, put a small amount of salt, out of the pot.
7. The first time I fry it tastes so delicious.
