1. Wash the oyster mushrooms, tear them into small strips, and blanch them with water
2.
Wash the hot peppers and cut into small pieces, cut the green onions into chopped green onions, slice the Taiwanese sausage, stir well and set aside.
Put a small amount of peanut oil in the wok, fry the eggs first, then put them out in a bowl and set aside
3. Put a little peanut oil in the pot, put the chopped green onion and hot pepper into the pot and fry until fragrant
4. Then add Taiwanese sausage and stir fry together
5. Add mushrooms and eggs and stir fry together
6. Add a small amount of sugar, salt, and chicken essence to taste, then stir-fry for a while and it will be out of the pot!
Tips:The purpose of blanching is that oyster mushrooms do not like to produce water when they are fried later. If they are not blanched, oyster mushrooms will easily produce water.
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