1. Prepare ingredients: mushrooms, shiitake mushrooms and green vegetables
2. Use a knife to cut the edges and corners of the roots of the greens
3. Sliced mushrooms and shiitake mushrooms
4. Boil the water, add salt, boil the vegetables in a pot
5. Take out the greens as soon as they are cooked, at a fast speed, to keep the greens of the greens
6. Do not pour the water used for blanching vegetables, blanch the mushrooms in a pot, and then remove
7. Don’t pour out the water, put the mushrooms in the blanching water (the mushrooms can be blanched or not, the blanching can make the mushrooms more moisturized, but will lose some of the fragrance), and then remove
8. Heat the pan with oil, cut the ginger slices, and fry the ginger slices until fragrant
9. Take some hot oil out of the pot and set aside, put oyster sauce in the pot and stir-fry the oyster sauce
10. Put the mushrooms in the pot and stir fry, add water, add a little dark soy sauce
11. Add water and starch to thicken (salt can be optionally added because oyster sauce already has a certain saltiness)
12. Put the mushrooms out of the pan and leave some sauce in the pan. After the mushrooms are put on the plate, pour a little hot oil that was taken out before.
13. Put the shiitake mushrooms in the remaining sauce in the pot and stir fry
14. Add water to the pot, add dark soy sauce, and add salt (the oyster sauce on the shiitake mushrooms is much less than that on the mushrooms, so you need to add salt)
15. Add water starch to thicken
16. Put the shiitake mushrooms out of the pot and put on a plate, drizzle with a little sesame oil
17. Put the greens in the middle of the double mushrooms
Buy on JD
Buy on Amazon