Braised Shiitake Mushrooms with Beancurd
1.
Add minced ginger, salt, and cooking wine to the minced meat, stir evenly, and set aside.
2.
Wash the shiitake mushrooms and cut into slices.
3.
Peel off the bean coats of broad beans.
4.
Pour an appropriate amount of vegetable oil into the wok, heat it to 7 minutes, add the minced meat and stir-fry until the color changes.
5.
Then pour the watercress and shiitake mushrooms into the wok and stir-fry evenly.
6.
Pour in a bowl of water, bring to a boil over high heat and turn to low heat, and cook until the watercress is cooked and soft.
7.
Add salt and heat up the juice.