1. Prepare ingredients
2. Go to the second half of the umami mushrooms and leave the first half
3. Crab-flavored mushrooms are removed and separated one by one
4. Chives, chopped green onions
5. Add a proper amount of water to the pot and bring to a boil, then add the double mushroom water
6. Add appropriate amount of edible oil to the wok, heat up, add the chopped green onion and sauté
7. Shuang Mushroom under Chuo Hao Water
8. Add salt and stir-fry evenly out of the pot and put on the plate.
Tips:I personally feel that the mushrooms are fresh enough, so just add some salt, no need to add chicken essence. But when you make it for yourself, it’s better to season it according to your own taste. The dishes at Yan’s family are generally lighter.
