Cooking Steps

1. 

   Step1:Remove the fat skin (diaphragm) of cashew flower, cut it out from the middle after cleaning, remove the Sao tendon (white secretory gland, which is an important organ to decompose water into nutrients and urine). Change the cashew into a wheat ear flower knife and soak it in the onion ginger juice added with lemon juice for standb

2. 

   Step2:Wash and slice red peppers and carrots; slice ginger and scallion in an oblique way; tear black fungus into small pieces after hair soaking

3. 

   Step3:Change the soaked cashew flower into a blade shape. Put it into a bowl. Add salt and water starch to paste for standby. Fill oil into the pot and heat it. Slide the soaked cashew flower through and take oil control

4. 

   Step4:Making drunk juice - mix 1 teaspoon yellow rice wine (Shikumen), soy sauce, salt, sugar, pepper, self-made mixed soy sauce (see here for the method), cooking wine, Shuidian powder and spicy red oil to make drunk juice for standby

5. 

   Step5:Keep the bottom oil in the pot. Stir fry the small and medium-sized prickly ash and then remove it. Stir fry the ginger slices and green onions in the second part of the pot. Stir fry the red sweet pepper, carrot and black fungus evenly in the second part of the pot. Mix the materials in the third part of the pot. Pour the drunk juice in the fourth part of the pot. Stir evenly and then pour a little sesame oil into the pot and put it on the plate.