1. Prepare materials.
2. Remove the roots of the white jade mushroom.
3. Tear the bigger ones and clean them.
4. Prepare chopped green onion and ginger.
5. Heat the pot, pour the oil, add the green onion and ginger to stir fragrant.
6. Put the white jade mushrooms and stir fry until slightly softened.
7. Add in the soaked soybeans, add 1 tablespoon of salt, 2 tablespoons of light soy sauce, and stir-fry evenly.
8. Add appropriate amount of water, cover, and simmer for 3-5 minutes until cooked.
9. Open the lid, the white jade mushroom becomes soft, and the soybeans are simmered, ready to be served on a plate.
Tips:1. Soybeans are simmered and cooked, but don't take too long. Soybeans that are too soft and rotten have no taste.
2. I didn't add chicken essence and MSG to this dish, which kept the original freshness of white jade mushroom.
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