1. Blanch the cauliflower and fungus in water, and drain well for later use.
2. Chopped green onion and garlic
3. One spoonful of light soy sauce, half a spoonful of oyster sauce, one spoonful of spicy sauce, half a spoonful of salt, one spoonful of sugar, one spoonful of corn starch, a little MSG, half a bowl of water in a small bowl and mix evenly.
4. Heat oil, sauté the shallots and garlic
5. Pour the juice into the bowl
6. Cook until the soup is thick, add the cauliflower fungus and fry evenly and turn off the heat
7. Finished product.
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