1. Soak the dried fungus in room temperature water for 1 hour, then remove the roots and wash them for later use.
2. Boil water in the pot. After the water is boiled, put the washed fungus into the water. After blanching for 3 minutes, you will see a layer of scum in the water of the blanched fungus. Take the fungus out and wash away the scum.
3. Cut the leg of lamb with a knife, put it in a bowl, add a teaspoon of dried starch and stir well, set aside.
4. Remove the roots of the enoki mushrooms and wash them (the bottom of the enoki mushrooms is 2 cm above the top, just cut off with a knife). Zizania white peeled.
5. Cut the wild bamboo shoots into hob pieces, and cut the washed enoki mushrooms into two sections.
6. Make the pot to light, heat the pot, put the base oil, aniseed, green onion and ginger in the pot, add the meat slices and fry until the meat changes color, add the cooking wine, cook the aroma, turn off the heat and set it aside for later use.
7. Re-base oil, 50% heat, aniseed, scallion and ginger stew, stir-fry the water bamboo, see that the cross-section of the water bamboo is golden, add the enoki mushrooms and continue to stir.
8. Seeing that the enoki mushrooms are soft, stir fry with soy sauce.
9. After stirring evenly, add the fungus, meat slices, top with light soy sauce, add salt, and stir-fry evenly, add 100 g of water, reduce the heat and cover the pot, simmer for 5 minutes, open the lid to collect the juice. (You don’t need to thicken this dish, the rice white contains a small amount of starch)
10. Put it out of the pan and put it on the plate. For the sake of beauty, you can also apply a layer of light oil before it is out of the pan.
Tips:When frying the rice whites, there is a little more oil, the fire is not too high, and the fire is low, and the rice whites are like oil. It is best to put meat in the fried rice whites, and the taste is super good.
