1. Prepare the materials first.
2. Remove the roots of the crab-flavored mushrooms and wash them.
3. Add an appropriate amount of water to the pot, boil it, blanch the crab-flavored mushrooms for 30 seconds, then take out the cold water and drain the water.
4. A little cooking wine at the duck egg house is scattered.
5. Pour an appropriate amount of corn oil into the wok, heat it up, pour the egg liquid into it and fry it until cooked.
6. Then remove it and put it in a bowl for later use.
7. Leave a little bottom oil in the pot, add the crab-flavored mushrooms and stir-fry, not too long, just 30 seconds.
8. Then add the fried duck eggs and stir fry together.
9. Pour in a little bit of water and bring it to a boil.
10. Pour in a little June fresh soy sauce.
11. Add salt to taste.
12. Sprinkle with chopped green onion on the plate at the end.
Tips:Do not cook crab mushrooms for too long, as they will lose their nutrition.
The crab-flavored mushrooms are blanched in water to shorten the subsequent stir-frying time and preserve most of their nutrients.
