1. Shanghai Green selects the old leaves from the outer layer, breaks them into single leaves, soaks the sediment at the bottom of the leaves with water, and cuts the cleaned Shanghai Green to control the dry water into sections, and separates the leaf blades from the leaves.
2. Add water to the pot and boil. First put the leaves of Shanghai Green in blanching water for 10 seconds, then put the leaves in blanching water for 5 seconds, immediately remove the cold water and drain the water for later use.
3. Cut off the roots of fresh mushrooms, rinse off the impurities on the cap repeatedly with water, drain the washed mushrooms and cut into thick slices for later use
4. After removing the Shanghai greens, add the sliced mushrooms and blanch them in water for about 30 seconds. When a lot of white foam appears, remove them and rinse them with cold water, squeeze the water and reserve
5. Peel off the scallions and garlic and clean them. Take a section of onions and cut them into chopped green onions and garlic
6. Add appropriate amount of peanut oil in a hot pot to sauté the chopped green onion and garlic
7. Pour in sliced mushrooms, add appropriate amount of oyster sauce and stir fry evenly
8. Pour in Shanghai Green, add appropriate amount of salt and continue to stir-fry evenly to turn off the heat, because the ingredients are basically cut off after the blanching treatment, so do not fry for too long
9. After turning off the heat, add a few drops of sesame oil and stir evenly out of the pot
10. Put it on the plate and enjoy!
