1. After washing the enoki mushrooms, remove the roots and gently divide them into N small portions (be careful not to loose them) for later use.
2. After the water is boiled, pour the enoki mushrooms and count for 15 seconds in your heart. When the enoki mushrooms slightly change color and become soft, immediately remove them and let cool for later use.
3. Mince garlic, chop fresh millet into small pieces and set aside
4. Put the oil in the pot to heat up, add garlic, fresh chili, and chopped pepper to fry until fragrant (low fire), then add soy sauce, sugar, and a little drinking water. Bring to a boil on high heat.
5. After boiling, adjust to low heat, then add a little pepper, pepper powder, salt, and chicken essence. (If you don’t like to eat pepper and pepper, you can leave it alone, it’s best to taste it with a small spoon before adding salt)
6. Finally, pour the copied enoki mushrooms into the soup, turn off the heat, and stir!
7. Finally, serve the plate. Those who like to eat coriander can also add some coriander to garnish, and this dish is done!
Tips:The hot time of the enoki mushroom must be accurate. It is best to soak it in ice water after it is blanched, which will be more delicious and delicious!
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