1. Take four to five fungus and soak them in warm water. Basically, you can soak them all in about two hours.
2. The roots of the fungus have mud and sand, so they must be rinsed well many times.
3. Soak the cleaned fungus and cut into shreds without cutting too finely.
4. Boil water in a pot, put a spoonful of salt on the fungus, blanch it and remove cold water for later use.
5. To prepare the side dishes, cut the green and red pepper into pieces with a hob, cut the green onion into sections, and smash the garlic into flat pieces.
6. Slice the yam with an oblique knife and rinse the yam mucus with water several times (for those who are allergic to yam mucus, remember to wear disposable gloves.), soak in cold water and add a spoonful of white vinegar to prevent the yam from oxidation and blackening.
7. Put a spoonful of salt in a pot of boiling water, pour in the yam and blanch it for one minute, not too long, the noodles will not taste good.
8. The fried yam is taken out of cold water and drained for later use. The cold water keeps the crispy texture.
9. Put oil in the pan, add garlic slices to fragrant when the oil is hot, add green and red peppers and stir-fry until they are broken.
10. Pour in yam pills and continue to stir fry.
11. Season with salt and sugar to increase freshness, then pour in water starch to thicken, and sprinkle in the onion, then stir-fry for a few times to get out of the pot.
12. The fungus and yam are very crispy and delicious.
Tips:Choose a fungus with a large difference in color on both sides; try to eat the fungus within 8 hours after soaking. If you can’t finish it, cover it with plastic wrap or put it in a sealed container in the refrigerator for storage, but it won’t be stored for several days. ;Cleaning should be meticulous to prevent sediment.
