3 persimmon peppers, half carrots, 200g Pleurotus ostreatus, salt 1 teaspoon, chicken essence 1 teaspoon, oyster sauce 1 teaspoon, blending oil 1 teaspoon, 2 teaspoons of yuanzhen sugar, pots, spoons and plates.

Two. Methods/steps

1. Cut off the roots of Pleurotus ostreatus, wash it, squeeze it dry and cut it into sections. Wash carrots and green peppers and shred them.

2. Heat the wok and drain the oil.

3. Stir-fry shredded green peppers.

4. Add shredded carrots and Flammulina velutipes.

5. Pour in oyster sauce.

6. Add sugar, salt and chicken essence to taste.

7. Stir fry quickly twice.

8. finished products.