1. Prepare the right amount of vegetables according to the number of people.
2. Cut well.
3. Blanch the shiitake mushrooms and cook the ginger-stalked melon, then pick up and set aside.
4. Add 1.5 tsp starch to appropriate amount of water, mix well and set aside.
5. Stir fry the chilies with 1 tablespoon of oil, then add shiitake mushrooms and ginger squash.
6. Add the right amount of salt and the prepared starch water and mix well to start the pot.
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