1. Wash the beans, pick them, and cook the whole blanched water (add 2 grams of salt to the water), soak them in cold boiled water, remove them, and cut into sections with an oblique knife.
2. Wash the oyster mushrooms, tear them into strips, blanch them, and drain the water.
3. Cut the shallots into pieces, and quickly die. (It's ok to eat raw food without flying water)
4. Blanch the soaked fungus.
5. Dice green onion, ginger and garlic.
6. Put it in a bowl.
7. Add oil, star anise, pepper and chili in a hot pan and sauté until fragrant.
8. Remove the seasoning, pour the hot oil into a bowl of green onion, ginger and garlic, and mix well.
9. Put all the blanched vegetables in the pot.
10. Add salt and chicken essence, mix well, pour the oiled green onion, ginger, garlic into the well-mixed dish and mix well.
11. Served dishes.
Tips:The snap beans must be cooked thoroughly, and the oyster mushrooms must be blanched and drained before mixing.
