1. Wash the mushrooms after soaking, and then gently wring out the water.

2. Use scissors to wrap around the round edge of the mushroom, cut it into strips and cut it into strips of about 5cm.

3. Add the right amount of salt and mix well. After marinating for 5 minutes, sprinkle dry starch and mix well, so that each "eel silk" is evenly coated with dry powder.

4. Heat the oil in the pot, evenly put the "eel shreds" dipped in dry powder, fry until dry and hard, and then remove.

5. Prepare onion, ginger, coriander and carrot into shreds, and adjust the bowl juice in advance: add salt, sugar, monosodium glutamate, soy sauce, vinegar, water starch and appropriate amount of water to the bowl and mix well.

6. Heat oil in the pot, add onion, ginger and garlic, and stir fry.

7. Add the fried "shredded eel" and stir fry.

8. Boil the mixed bowl juice until it boils.

9. Add coriander and stir fry

10. Ready to serve.