Ingredients: Flammulina velutipes, Chinese cabbage, Auricularia auricula, shrimp, onion, ginger, garlic, rice wine, refined salt, sugar, chicken essence and salad oil.

Exercise:

1. Wash and slice Chinese cabbage, and wash Flammulina velutipes to remove roots.

2. Wash the fungus after soaking and shred it for later use. Chop onion, ginger and garlic into powder.

3. Pour the salad oil into the wok. When the oil is hot, pour chopped green onion, Jiang Mo and minced garlic into the pan and stir fry. Add shrimp and stir fry when it is fragrant.

4. Pour the Chinese cabbage slices, Flammulina velutipes and shredded black fungus into the pot and stir fry.

5. Add rice wine, salt, pepper and sugar to the wok and stir well. Cover the pot and stew until cooked.

6. Add chicken essence and serve.

Flammulina velutipes in sauce

Ingredients: Flammulina velutipes, cucumber, green pepper, garlic, sesame oil, refined salt, balsamic vinegar, sugar, Chili oil and chicken essence.

Exercise:

1. Wash Flammulina velutipes, remove its roots, pour it into boiling water, cook it, take it out and drain it, and let it cool for later use.

2. Wash and shred cucumbers, wash and shred green peppers, and shred garlic.

3. Pour the cooked and air-dried Flammulina velutipes into a large bowl, add shredded cucumber, shredded green pepper, minced garlic, sesame oil, refined salt, balsamic vinegar, white sugar, Chili oil and chicken essence, and stir well.

4. Put the evenly stirred Flammulina velutipes in the refrigerator for 10 minutes.