Black Fungus Loofah
1.
Put the dry black fungus in the container, soak it in cold water, wait for the bubble to open, remove the debris from the roots, and clean it
2.
Boil the washed and soaked black fungus in boiling water for two minutes, pick up and drain
3.
Put it in a bowl, cover it with a cover or a film, and keep it in the refrigerator
4.
Peel the loofah, clean with water, and cut into pieces with a hob
5.
Griddle, preheat the pot on low heat, add garlic and green onions, sauté
6.
Pour in the cut loofah
7.
Add salt and garlic, turn to medium heat, stir fry a few times, pour some water, cover and simmer for about three minutes
8.
Uncover the lid, sprinkle in the red pepper shreds until it is dry, stir fry a few times on high heat, turn off the heat, and sprinkle MSG
9.
Plated, ready to serve
Tips:
1. The bright red peppers should be put last, just to serve as an embellishment. Put it early, and the color will be second.
2. Black fungus, it will feel crunchy after being taken out in the refrigerator