These may include sliced mushroom, miniature corn, carrots, gingko and gingko nuts, lily bulbs, or facai seaweed. These are fried up separately, then combined and cooked again evenly, and seasoned. Soup stock is added, and the dish is cooked until the water nearly evaporates, after which the mix is thickened with corn starch.
如切片的香菇、玉米筍、紅蘿蔔以及銀杏、白果、百合、發菜等，陸續炒熟，再一起下鍋炒勻、調味，加點高湯，煮到湯汁略收乾，再入太白粉水勾芡。