1. Shred the Coprinus comatus
2. Marinate the shredded pork with a little sugar and cornstarch plus a spoonful of soy sauce for 15 minutes, then set aside. Cut tofu shreds to about finger length.
3. Add a spoonful of oil to the non-stick pan, add the shredded pork directly without waiting for the oil to heat up, stir fry, about 2 minutes, take out and set aside. The shredded pork does not need to be fully cooked, just about 8-9 minutes.
4. Add two spoons of oil to the pot, then add the shredded chicken leg mushrooms, stir-fry for about 1 minute, then add the five-spice shredded tofu, stir slightly, add fish sauce and soy sauce, and stir-fry for about 2 minutes.
5. Add the shredded pork and continue to stir-fry for about 2 minutes before it is ready to cook.
Tips:I usually use this kind of fish sauce. Stir-fried dishes have no fishy smell.
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