1. Peel and shred the water chestnut, mix well with 15 grams of starch
2. Water-fat fungus, shredded and set aside
3. Shred red pepper and set aside
4. Pour oil in the pot, add ginger, garlic, seasonings, chopped fungus, water bamboo and water in turn
5. Put the lid on the pot and start the function of [Dry pan] (or [Zhi Cooking]/[Fry in dry pan])
6. After the cooking is over, add red pepper, vinegar and green onion, stir quickly and serve.
Tips:1. The starch in the seasoning is used by mixing and cutting water bamboo;
2. Add the vinegar when it comes out of the pot to avoid volatilization during the cooking process;
3. When entering the pot, the pot should be placed in the order, and the water chestnuts should be placed on the top.
