1. Wash the cabbage and choy sum
2. Soak dried shiitake mushrooms in advance
3. My cabbage is thicker, so everything is two
4. Put the right amount of water in the wok, add the cabbage heart to blanch water, add some salt and salad oil, so that the green cabbage heart is shiny
5. Remove the blanched choy sum and drain the water
6. Put the choy sum on a plate for later use
7. Sauté minced garlic in a frying pan
8. Stir fry with shiitake mushrooms
9. Add some light soy sauce and oyster sauce
10. Add salt and sugar, stir well, then add a little water to boil
11. Humidified starch thickened thin gorgon
12. Put the shiitake mushrooms out of the pot and put on a plate
Tips:I use dried shiitake mushrooms, you can also use fresh shiitake mushrooms
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