1. Soak the red milk boletus in cold water in advance. Because this kind of boletus is wild and there is dust inside, it must be washed repeatedly before soaking.
2. Wash the vegetables and blanch them in water
3. The soaked porcini mushrooms are cleaned again, and the blanched vegetables are taken out and let cool with the porcini mushrooms for later use.
4. Stir fragrant minced ginger with a little oil in a pan, add porcini mushrooms and stir for half a minute
5. Stir fry until it is fragrant and pour in beef stock.
6. Add salt, simmer on medium-low heat for 3-5 minutes.
7. When the soup is almost dried, add the greens, and add a small amount of raw extract to extract fresh
8. Add a little water and starch to thicken
9. Stir-fry evenly.
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