1. Heat the wok to six ripeness, pour in corn oil and stir-fry kidney beans.
2. Add a little boiled water during the stir-frying process, stir-fry until the kidney beans are cooked through, add a little salt, and then take out the light soy sauce.
3. Pour it into the middle of the bowl.
4. Put the mushroom balls in a boiling pot and cook for 5 minutes.
5. Add a little cornstarch paste to high heat to collect the juice.
6. Finished picture.
7. Finished picture.
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