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1. First open the rape petals, remove the mushrooms and soak them in salt water for 5 minutes to clean and control
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2. Slice shiitake mushrooms, shred ginger, mince garlic
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3. Heat up the pot, pour in a proper amount of oil (a little more oil, mushrooms are more oil-absorbing), and stir-fry minced garlic and ginger
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4. Pour in sliced shiitake mushrooms and stir-fry on high heat until soft, then pour in rapeseed and stir-fry until the color changes
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5. Turn the heat to low, add a tablespoon of vegetable oil, 2g sugar, 3g salt, stir fry evenly, pour in water starch until the soup thickens.
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Tips:Prepare a small bowl in advance, mix 1 scoop of starch + 4 scoops of water and set aside
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