Wash the mushrooms for later use.

Shred Lentinus edodes, and shred Lentinus edodes roots by hand.

Chop ginger and garlic for later use.

Heat the pan, then add shredded mushrooms, stir-fry in water, stir-fry for a few minutes, and serve on a plate for later use.

Start the pot again and pour in rapeseed oil (tasteless corn oil can be used instead). After rapeseed oil is burned to no foam, pour in shredded mushrooms and stir fry.

Stir-fry for a few minutes, then pour in minced ginger and garlic and stir-fry over low heat. The principle is that there is no steam, so the hot sauce is easy to preserve.

Pour in chopped millet pepper, (continue to simmer).

Add about 100g douchi, 10ml soy sauce and 10g white sugar. Keep frying. ?

Add thirteen incense about 5g.

Stir-fry until the shredded mushrooms are dry and visible to the naked eye. Add Chili noodles, pepper noodles and salt. ? (PS is so simple to do, writing recipes is killing me.)

Sprinkle in cooked white sesame seeds.

Pour in100g of peanuts. It's done. Because I don't eat monosodium glutamate, I didn't put it in. ? Cool and store in a glass bottle.