Step 1

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Prepare ingredients. The trumpet fungus was soaked in clear water in advance 1 hour, and the water was changed twice on the way.

Second step

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Put the whole piece of bacon in a pot with cold water, boil it over medium heat, stew it over low heat for 10 minutes, then turn off the fire and soak it in hot water for 20 minutes to dilute and remove the smoke smell on the surface.

Third step

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Dry the soaked auricularia auricula, cut the green garlic leaves into inches, and slice the bacon.

Fourth step

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Heat the pan over high fire for 5 minutes, add peanut oil to saute garlic and ginger slices, change to medium-low heat, and then add bacon to saute dry flavor and some oil.

Step five

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Pour the trumpet fungus into the pot and stir-fry until it is cooked. If the pot temperature is too high during cooking, you can splash some boiling water to control the pot temperature.

Step 6

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Turn on the biggest fire, add sugar and chicken essence, add green garlic leaves, stir fry a few times, sprinkle rice wine along the side of the pot and stir well quickly, then add coriander segments, and then take out the pot.

Step 7

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Take out the pan and put it on the plate, and tidy it up a little.