Shepherd's Purse
1.
After blanching the shepherd’s purse in water, soak it in cold water for a few minutes to remove the grassy smell, then squeeze the water to chop the shepherd’s purse
2.
Cut the black fungus, dried bean curd, and meat into small cubes as much as possible.
3.
Put an appropriate amount of oil in the pot, sauté ginger and peppercorns on a low fire until fragrant, turn off the heat to filter out the oil.
4.
Stir-fry the black fungus and meat.
5.
Mix all the ingredients with shepherd's purse, add sesame oil and the homemade sesame oil, appropriate amount of salt and monosodium glutamate.
