1. Prepare three main ingredients, Tantanxiang chopped pepper, enoki mushroom, and foreleg meat
2. Wash the foreleg meat and cut into granules, add appropriate amount of cornstarch, light soy sauce, oyster sauce, chicken noodles, and chop into meat sauce. The amount of 150 grams is a bit more than can be used once.
3. Put the chopped meat sauce into a basin, add a little chopped green onion and mix well
4. Take a clean one, add an appropriate amount of cornstarch, chicken powder, light soy sauce, oyster sauce, sesame oil and water to make Ci juice for later use. Because light soy sauce and oyster sauce have a salty taste, there is no need to add salt
5. Wash the enoki mushrooms and pick them into small portions. Drain the water and place them evenly in the middle of the plate.
6. Boil water in the pot, put the enoki mushrooms on the lid, and steam on high heat for four to five minutes. After steaming, pour out the excess broth and set aside
7. Heat oil in the pot and put two spoons of chopped peppers and stir fry until it tastes good
8. Add the minced meat and stir fry for a while, then pour in the pre-prepared Ci sauce and boil until the soup becomes thick and sticky. You can add more chopped pepper if you like it very spicy in this step
9. Pour the soup evenly on top of the previously steamed enoki mushrooms, it is very delicious. Sprinkle a little chopped green onion to decorate
Tips:1. Flammulina velutipes is easy to cook, so steam it for four or five minutes after boiling
2. The Ci sauce made by adding the minced meat will be more fragrant when it is topped. Better than just steaming with chopped pepper
