1. Wash bitter gourd, cut it into thick slices, soak it in salt water for a while (remove some bitter taste, or add no salt if you like bitter taste), then blanch it with boiling water, remove it and put it in ice water for later use.
2. Wash and shred mushrooms, Coprinus comatus and Crab Mushrooms respectively (or tear them into filaments by hand); Soak the vermicelli in warm water until it becomes soft.
3. Add salt, sugar, chicken essence, oyster sauce, garlic paste, chopped pepper sauce and sesame oil into the mycelium in turn.
4. Put the blanched bitter gourd slices on the plate as shown in the figure, put the soaked vermicelli in the middle of the bitter gourd slices, and put the pickled true hyphae on the vermicelli.
5. put it in a steamer and add water. After the water is boiled, add the prepared bitter gourd with vermicelli and steam for 5 minutes. Mix well when eating.
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