1. Soak the mushrooms in hot water.
2. Soak the bean curd with hot water.
3. Soak the fungus.
4. Shred the potato and soak in cold water for later use.
5. Soak the shiitake mushrooms and cut into shreds. Soak the bean curd and cut into small sections for later use.
6. Tear the fungus into small pieces after soaking.
7. Wash the bean sprouts and set aside.
8. Remove the root of enoki mushroom and set aside.
9. Boil water in a skillet.
10. Add ingredients and cook. First put fungus, shiitake mushrooms, enoki mushrooms and bean sprouts, these are more resistant to cooking, and then put the tofu skin and yam, these are better cooked, they will not taste good after cooking for a long time.
11. Start another pot to boil water.
12. After the water boils, the vermicelli is hot.
13. Drain the vegetables after they are cooked.
14. Cut ginger and garlic into small pieces.
15. Slice the green onion, and cut the white green onion into cut flowers.
16. Cut the green onions into the flowers.
17. Put all the ingredients in according to your favorite taste.
18. The wok is hot.
19. Drain the oil when the pan is hot.
20. After the oil is hot, cut the dried chili into sections and put the pepper in the pot.
21. Add ginger and garlic again.
22. Finally, put the green onions and white onions.
23. Put the green onions on top of the vegetable dishes.
24. Pour the ingredients in the hot pot on the green onions. It is best to fry the green onions with hot oil, which will be more fragrant.
25. The fans fished up for use.
26. Mix the vegetables well.
27. Join fans.
28. Mix all the ingredients well and you are ready to eat.
