1. Soak the mushrooms in cold water, drain the water and set aside.
2. Pour in oyster sauce, salt, chicken essence, and steam for 10 minutes.
3. Take out the dry water and cut into silk with scissors.
4. Mix 1/3 spoon of salt, 1 spoon of sugar, 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, water starch, and a little white pepper to make a flavored sauce.
5. Scatter the shredded shiitake mushrooms and add dry starch to evenly dip them.
6. Put the pan on the fire and heat the oil until 40% hot, add the eel and fry until crispy, pour it into a colander and drain the oil.
7. Remove the stems and seeds of the red pepper, and shred; shred the green onion and ginger. ; Wash the coriander and take the stems for later use.
8. Leave the bottom oil in the pot, add red pepper shreds, ginger shreds, and vegetarian eel shreds, stir-fry, and pour the sauce.
9. Add the shredded green onion and coriander stalks, stir evenly from the heat, and serve.
10. The outside is crispy and the inside is tender, with a rich flavor.
