1. Remove the stems of the shiitake mushrooms and wash them
2. Shiitake mushroom carving knife, this step is a little bit delayed, the mushroom stalk can be reserved for other dishes
3. Wash large head rapeseed
4. Cut the small one in half, and cut the big one into four.
5. Boil water in a pot, add oil and salt
6. Braised rapeseed
7. Place the blanched rapeseed on a plate with the roots facing out and the leaves facing in.
8. Blanch the mushrooms with the water for blanching rapeseed
9. Heat the pan, sauté minced ginger and garlic under cold oil until fragrant
10. Add soy sauce
11. Add oyster sauce
12. Add half a bowl of water
13. Taste the taste after boiling, I added more oyster sauce, the saltiness is enough, I did not add salt. Put the blanched mushrooms in the soup and cook for about three minutes to let the mushrooms taste good
14. Place the cooked shiitake mushrooms in the middle of the plate
15. Thicken the soup in the pot with water starch
16. Boil until the soup is slightly thicker
17. Pour the soup on the shiitake mushrooms and serve
18. Finished product. During the Lantern Festival, I wish you all a happy reunion.
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