Seasoning: vegetarian tea sauce, white powder, sesame oil.
manufacturing method
1. Mushrooms, Pleurotus eryngii, Flammulina velutipes, bean sausage and water chestnut are minced for later use.
2. Stir-fry Lentinus edodes, Pleurotus eryngii and Flammulina velutipes in an oil pan, then add water chestnut, bean sausage and vegetarian tea sauce, stir-fry until cooked, then add sesame oil to taste, take out the pan and cool, then pour into vegetarian conditioning pulp and soybean milk paste and mix well for later use.
3. Dip the soaked mushrooms in a little white powder, put the prepared chicken gizzards on the mushrooms, then steam them in a steamer for about fifteen minutes, and then take them out.
4. Then put the mushroom water, diced pepper, coriander, salt and sugar into the pot, boil it, thicken it with white powder water, and then pour it on the mushrooms.