1. Clean the Coprinus comatus and steam it in the pot for 10 minutes
2. Let the steamed chicken leg mushrooms cool
3. Tear the Coprinus comatus into small strips, the thinner the better
4. Prepare Hunan pepper, millet pepper, green onion, ginger and garlic, cut them well, and set aside
5. Put oil in the pot, saute the garlic and ginger, then add the millet pepper and Hunan pepper after they are cut off.
6. Mix the juice in the bowl: light soy sauce, oyster sauce, sugar sesame oil
7. Stir the comatus comatus in the juice and the broken pepper
8. Perfectly out of the pot
Tips:You can add some vinegar, salt, and chicken powder to the juice. Because of the light problem, the picture is not perfect, hope you forgive me
