1. Shred eryngii mushrooms.
2. Soak the fungus and shred. Shred carrots and green peppers.
3. Mince the onion, ginger and garlic.
4. After the water in the pot is boiled, add pleurotus eryngii and fungus to blanch them quickly, cool and set aside.
5. Mix a bowl of juice. In addition to the bean paste, the seasonings in the ingredient list are mixed into a bowl of juice and mixed well.
6. When the oil is hot in the pot, add the green onion, ginger and garlic until fragrant.
7. Add bean paste and stir fry for red oil.
8. Add shredded green peppers and shredded carrots and stir fry a few times.
9. Stir fry with fungus and eryngii mushrooms.
10. Add the sauce and stir fry evenly.
11. Plate.
Tips:Pleurotus eryngii and fungus should be blanched quickly, and you can remove them when you put them in the pot. Pleurotus eryngii can not be blanched, so increase the cooking time.
