1. Put the freeze-dried Matsutake mushrooms in clean water to wake up for 30 seconds, and set aside.
2. Soak scallops in water, marinate minced meat with starch and soy sauce, and set aside.
3. Shred the eggplant and green pepper, and set aside.
4. Dice the garlic, cut the onion into sections, and set aside.
5. Put the oil in a cold pan, pass the eggplant in the hot oil, and drain the oil.
6.
Add oil in a hot pan, sauté the shallots and garlic, add the awake (beef wa) freeze-dried matsutake mushrooms and scallops, add an appropriate amount of chili sauce, and stir well.
7. Add minced meat, eggplant and green pepper, stir-fry over high heat and serve.
Tips:1. After being soaked, the scallops can be torn into strips with a better taste.
2. Eggplant is easy to absorb oil. When frying for the second time, the added edible oil can be appropriately reduced.
