1. Break the broccoli into small flowers and soak in light salt water for 20 minutes.
2. Cut the carrot into pieces with a hob.
3. Boil water in a pot, add a little salt, a few drops of oil, and add broccoli to blanch. It can be fished out after being blanched.
4. Heat oil in a pan and sauté the chopped green onions. Add carrots and stir fry. Add a little water and cook until the carrot pieces are broken.
5. Add broccoli. Stir-fry evenly, add salt and MSG to taste.
6. Pour in water and starch to thicken the thick gorgon.
7. When the gorgon juice is gelatinized, turn off the heat.
8. Put it out of the pot and serve on the table.
Tips:1. When broccoli is blanched, add salt and oil to make it brighter and crisper.
2. When blanching the water and blanching, it can be cut off, and it is not easy to overheat.
