1. Prepare ingredients: mushroom 250g, Chinese cabbage 250g, water starch 1 tablespoon, oil 5g, salt 1 teaspoon, and sugar 5g.

2. Wash the mushrooms.

3. Boil the water in the pot, add a little salt and oil after the water is boiled, blanch the cabbage until it is broken, and remove the cold water.

4. Heat the oil in the wok to 60% heat, add the mushrooms and stir fry until soft.

5. Add half a bowl of boiling water to stew.

6. After boiling, add a spoonful of oyster sauce, sugar and salt, and turn to low heat for 2 minutes.