1. Remove the roots of fresh white jade mushrooms and wash them with scallions
2. Pair with carrot slices, water and fungus. Cut chives into sections.
3. Heat the wok with oil, add the chives and sauté fragrant, stir-fry the carrots and fungus.
4. Stir fry with white jade mushrooms.
5. Stir-fry and mix in the flavor very fresh, salt, pepper, and MSG.
6. After it is cooked, go into the rice soup and drizzle with sesame oil.
7. Put it out of the pot and serve it on the plate.
Tips:The roots of white jade mushrooms should be cleaned. \nIf you like the soup, you can add more water to it when frying. \nI don't like soy sauce, it can be very fresh without adding flavor.
