Green vegetable bowl

1

1. Wash the Shanghai green, soak the vermicelli, peel the carrot and slice it into thin slices, wash the apricot mushroom and slice it into thin slices for later use

2

2. Chop Shanghai green into pieces, cut carrot slices and apricot mushroom slices into flower shapes with a engraved die

3

3. Heat the lard in the pan, stir fry the green vegetables for 15 seconds when it is 60% hot

4

4. Add green vegetables leaves and stir fry for 15 seconds

5

5. Add carrots and mushroom slices and stir fry for 1 minute

6

6. Add Qingqing soup, bring to a boil, add homemade ingredients, turn to medium heat and cook for 2 minutes

7

7. Add the vermicelli, stir fry well, and cook for 1 minute. Add steamed fish soy sauce and white pepper powder, stir well, and remove from the pan.

Luo Li Basu: 1. This dish is a typical light fast-handed dish. The cooking time is less than 5 minutes, so the choice of seasonings is very important, otherwise it will destroy the refreshing taste of this dish. 2. The mellow taste of the self-refined pork belly and lard gives this dish its delicious and rich taste foundation, which can fully highlight the refreshing and fresh freshness of fresh vegetables. 3. Steamed fish soy sauce not only salty and umami, but also has a hint of sweetness, which is very suitable for cooking vegetables. 4. The self-refined pork belly is mellow, steamed fish soy sauce is salty and sweet. The spicy aroma of white pepper, the pure freshness of homemade flavor, and the refreshing freshness of green vegetables. The perfect combination turns the ordinary into magic