1. Soak shiitake mushrooms and Agaricus blazei Murrill in hot water and dice softly.
2. Cook the peas in oily brine with a little baking soda and cool them for later use.
3. Cut all the material ends into small dices.
4. Ganyou first saute.
5. Add other ingredients, minced pork, and pickles until fragrant.
6. Add peas and carrots and sauté until fragrant. Add light soy sauce, salt, and chicken broth. Cover with water and simmer for 10 minutes.
7. Sprinkle a little pepper, evenly drizzle a little sesame oil, out of the pan and serve.
