1. Prepare six types of seasonal vegetables, depending on personal preference, I used two types of mushrooms, potatoes, carrots, celery, and long beans.
2. Add water and fine salt to the pot, pick the long beans and blanch them until cooked.
3. When the long beans are about to ripen, blanch the celery in the pot, and then put it out of the pot for later use.
4. Add water to the pot and stir-fry the mushrooms and potatoes with a knife.
5. Then peel the carrots and stir-fry them with a knife until they are cooked through.
6. Finally, put the blanched long beans and celery into the pot.
7. Add appropriate amount of cooking wine and fine salt to taste.
8. Finally, add a little hot sauce and fry until the ingredients are evenly flavored.
9. In this way, a slightly spicy vegetarian five-flavor small stir-fry is complete.
