1. Cut off the black roots of fresh tea tree mushrooms, and place them in salty cold water after washing.
2. The pan is hot and less oily, and the bottom meat is not fried until it changes color and is dry and fragrant.
3. Shovel out less than half of the meat, and fry garlic slices on a low fire;
4. Grab the tea tree mushroom into the pot and stir-fry on high heat;
5. After sautéing the juice, add oyster sauce;
6. Stir fry until juicy and spit in oil, add green onions;
7. Just turn it evenly.
