1. The shiitake mushrooms are cleaned, and the ready-made chestnut kernels I use are ready.
2. Mince the ginger and cut the green onion into small pieces.
3. The large mushroom can be torn in half, and the small one can be cut with a knife. If you like, boil water in a pot, put the mushrooms in a low heat and cook for 2 minutes.
4. Remove after cooking.
5. Heat oil in a wok and fry fragrant minced ginger.
6. Put the mushrooms and chestnuts into the wok at the same time and stir fry.
7. Add some soy sauce.
8. Put in about a bowl of broth or water.
9. Add pepper.
10. salt.
11. Cover and simmer for 3 minutes.
12. Prepare water starch.
13. The broth is about to be boiled, and the green onions are added.
14. Thicken and stir-fry, then pour some sesame oil.
Tips:The shiitake mushrooms are boiled first, so they don’t need to live for too long in the later stage, and they are easy to cook.
