200g shreded cabbage mustard , 50g lotus root, 30g onion, 5 ginkgo nuts, 1/4 box of welsh, 30g yam, 5g dried black mushroom, 30g red bell pepper, 3 tbsp oil, one tbsp salt, 1/3 tsp monosodium glutamate, 1/2 tsp sugar, 1/2 tsp beef powder, 3 cloves of garlic, 20g bean pod, 2 drops of sesame oil

Cut the leaf and root of gerun vegetable and slice its stem thinly into pieces 5cm long and 1cm wide. Peel the lotus root, slice it into pieces  3mm thick and chop the onion. Peel off the surface layer of ginkgo nut, parch it slightly in heated pan. Take off the leaves of cibol one by one. Remove the stem from bean pod.
Peel yam slice it to the thickness of lotus root. Mince the garlic. Swell the dried black mushroom in the water, cut the root, and cut it to the proper size. Cut the red bell pepper to the triangular shape with 2cm length. When 5％ salty water brings to a boil in the pan, add one tsbp oil and then gerun vegetable, lotus root, yam, bean pod and parboil them slightly, wash them in cold water. Heat the flat pan, pour the oil first, put the onion, roast it and when its fragrance comes out, add the above vegetables into pan and stir slightly. When the surface of vegetable has been greasy, add the ginkgo nut, cibol, red bell pepper and roast them togather. Then add the salt, monosodium glutamate, beef powder, sugar, minced garlic into them. Finally, spray the sesame oil and serve them on the plate.