1. Wash the pocket mushrooms and tear them into small flowers.
2. Boil the water in boiling water, remove the cold water after boiling for 2 minutes, squeeze out the water and set aside.
3. Cut the soaked yuba into inch pieces.
4. Sit in a pan and pour the oil, heat the oil into the pocket mushrooms, fry them slowly over a low fire, and fry out the moisture in the mushrooms to create a fragrance.
5. Stir-fry and put on a plate for later use.
6. Stir the green onion until fragrant.
7. Pour the yuba and stir fry for a few times, add a little water, light soy sauce, dark soy sauce, oil consumption, salt, cover the pot and simmer for a few minutes.
8. Add pocket mushrooms and continue to stir fry, stir fry a few times and then add a little chicken essence to thicken it out.
9. The finished product in the pot.
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