Ingredients: shrimp, mushrooms, seafood mushrooms, Coprinus comatus, onions, ginger and garlic.

Seasoning: cooking wine, salt, soy sauce, oyster sauce, soy sauce, laodopted mother, water starch.

Detailed practice

1. Now let's treat the mushrooms first, cut the fresh mushrooms into small pieces, turn the seafood mushrooms around, cut them into two pieces, and then tear the Coprinus comatus directly into strips by hand for later use. Cut onion, ginger and garlic into sections for later use.

2. Remove the head, skin and shell of fresh shrimp for later use. Don't throw the shrimps away, they will be used again in the future. Put peanut oil in the pot, add onion, ginger and garlic and stir fry, then pour the shrimp head and stir fry, and pour some cooking wine to remove the fishy smell. You can yellow the shrimp head with a spatula.

3. After the shrimp head is fried, pour a proper amount of water, about a bowl of water, not too much water, and cook for another 5 minutes. Time is up. Take the shrimp out and throw it away with the onion, ginger and garlic, and pour the prepared shrimp in.

4. After pouring the shrimps, continue to pour the prepared mushrooms, stir-fry until the mushrooms are soft, then adjust the taste, add salt, soy sauce, oyster sauce, soy sauce and Laoganma. Don't put it if you don't like Laoganma. Stir well and cook for another 2-3 minutes.

5. When the time is up, sprinkle with shallots, and then pour in appropriate amount of water starch to thicken the soup. Put the fried vegetables in the casserole, because the casserole has a good heat preservation effect, and it is also good to put vegetables in autumn and winter.