Xiaofenhuang is the most representative of the chef's intention to treat the trivial ingredients. Even if it is the "cuttings" in the kitchen, as long as you understand it and cherish it; by clever mixing and quick-fire cooking, this clear but not light, tender and not raw, oily but not greasy, will not Live up your taste.
Boil the water in the pot, add 1 teaspoon of salt, and simmer the white mushrooms, sweet beans, carrots and black fungus in order;
Pour all the ingredients into the pan and stir fry. Concentrate the chicken juice and starch with water. Pour into the pan and stir well to cook.
The traditional essence is Guangdong Shunde Xiaofuhuang, the northwest 滇蝉 炒 炒 ;; I use all the vegetarian materials, it is called the family version of the pastoral Xiaohao Huanghao; this dish is fresh and refreshing, nutritious small fried, very right taste is .