1. Wash the shiitake mushrooms and remove the stalks, and change them into a squid knife on the back (white inner side).
2. Cut green and red peppers.
3. Slice ginger and garlic.
4. Bring water to a boil, pour in the mushrooms, blanch them and remove them.
5. Fold the shiitake mushrooms in half and skew them with a toothpick.
6. Glue dry starch evenly on both sides of the shiitake mushrooms and let stand for 5 minutes to allow the starch to stick firmly.
7. Put oil in the pan, heat to 90% heat, put the mushrooms in the pan and fry them. After removing the drain oil, take out the toothpicks for later use.
8. Mix and stir the oyster sauce, light soy sauce, and sugar. Add water to adjust the juice according to your taste.
9. Add a little oil in another pot, add sliced ginger and garlic, stir fry until fragrant, then add green and red pepper, stir fry for a while, and finally add shiitake mushrooms.
10. Pour in the adjusted juice and quickly stir-fry on high heat.
11. Finally, drop a few drops of sesame oil to get out of the pot.
Tips:1. Change shiitake mushrooms to knives—— The incision of shiitake mushrooms should not be too deep or too shallow, too deep and easy to break, too shallow and not like abalone.
2. Wear a toothpick-under the condition that the shiitake mushrooms are not cracked, the bending of the shiitake mushrooms in half will be slightly larger, and the final shape will be better.
