Ingredients: 3 coriander, 340g auricularia auricula, green pepper 1, red pepper 1, and walnut kernel 70g.
Seasoning: appropriate amount of rapeseed oil, a little salt, a little fresh chicken juice, 2 slices of ginger, 4 cloves of garlic, rice vinegar 1 tablespoon, balsamic vinegar 1 tablespoon, and 2.5 soup of sugar.
Practice steps:
1, ginger, garlic, coriander and green pepper, washed and cut into sections for later use.
2. Put the soaked fungus into the pot, add appropriate amount of water and cover with fire.
3. After boiling, turn to low heat, cook for about 10 minutes, and take it out with a colander.
4. Drain the water and put it in a large bowl.
5. Heat another pot and pour in rapeseed oil. Add chopped ginger, garlic foam and chopped green and red peppers.
6. Open the small fragrance and pour it into the prepared sauce.
7. Put the walnuts in the oil pan just now, and then stir fry with low heat.
8. Then put it on the fungus and pour in the prepared sauce.
9. Sprinkle some parsley at last.
10, stir up and down evenly with chopsticks.