Materials required for stir-frying auricularia auricula with lotus root slices: dried auricularia auricula 1, lotus root 1, carrot 1, garlic seedling 2-3, proper amount of salt and oil, ginger 1, garlic 3 petals, monosodium glutamate 1 teaspoon, proper amount of starch, and a small amount of white rice vinegar. Soaking auricularia auricula in cold water can make auricularia auricula gradually absorb moisture, and soaking in cold water can restore the transparent color of fresh auricularia auricula. Then wash the auricularia auricula, cut the garlic seedlings into sections, cut the carrots into rhombic blocks, smash the garlic, chop the garlic and shred the ginger slices. 2. Scrape off the skin of the lotus root, and then cut the lotus root into pieces. Put the duck gizzard in water and soak it with a little white rice vinegar, so that the color of the duck gizzard will not turn black due to air oxidation.
3. Add water to the pot and bring it to a boil. Add water to the duck gizzard. Boil and cook for 1-2 minutes. Picking up the duck gizzard and cooling it in cold water can quickly reduce the temperature of the duck gizzard and keep the crispy and refreshing feeling of the duck gizzard. 4. Boil the water in the pot again, add the black fungus, garlic sprout and carrot slice, and take it out after the water is boiled. 5. Cool in cold water, remove the materials together, and drain the water for later use. 6. Heat the oil in the pot, add ginger slices and fish paste and stir fry. 7. Add food to stir fry for 1-2min, add vinegar and monosodium glutamate, stir fry, pour in proper amount of starch, stir fry twice, turn off the fire, serve out and plate, and a delicious home-cooked dish of ingredients will be ready.