1. Prepare the ingredients used.
2. Take out a quarter of the white fungus, cut small bubbles and wash for later use.
3. Add appropriate amount of fine salt to the pot to boil, blanch the white fungus for two minutes and then control the water for later use.
4. Combine water-controlled white fungus with Shanghai stings and oily enoki mushrooms.
5. Make another sauce of personal preference, I use a soy sauce balsamic vinegar and a little chili oil.
6. Pour the adjusted sauce over the jellyfish and white fungus.
7. After mixing well, you can serve it on the table.
