1. Prepare the seasoning, cut garlic and ginger into slices or mince according to personal preference
2. About 5-6 pickled peppers, cut into small pieces
3. Take out a spoon of chili sauce
4. Heat a little oil to 80%, add all the ingredients together and stir fry until it becomes spicy
5. Add a little white vinegar with water and a little sugar to reduce the saltiness of the chili sauce and pickled peppers. The vinegar neutralizes the hotness and adjusts to a taste that suits your acceptable taste, but don't emphasize the sweetness.
6. Add in the enoki mushrooms washed in advance and cook for a day
7. Boil the soup for 5-8 minutes before it is out of the pot
Tips:The degree of spicy acceptance is based on your own taste. Many restaurants have this dish with more oil, and the taste will feel greasy. My own dish is mainly less oily, and will use sugar to blend and blend.
