1. Ingredients: Coprinus comatus (300g), coriander (50g), garlic (2 cloves), chives (1 stalk), ginger (2 pieces), dried chili pepper (20g).

2. Seasoning: salt (2g), white sugar (2g), corn and flaxseed oil (30ml).

3. Wash the coriander, remove the leaves and leave only the stems, cut into inch-long sections and set aside. Slice garlic and set aside. Cut old ginger into shreds. Wash the dried chilies, dry them and cut them into small pieces. Wash the scallions and cut into sections. Rinse the Coprinus comatus and cut into hob pieces for later use.

4. Heat the oil in the wok over medium heat until it is 50% hot. Add the coprinus and stir-fry until the edges are slightly dry. Drain off the excess oil.

5. Put the dried chili peppers into a bowl, reheat the oil in the pot until it is 60% hot, and pour 1 tablespoon on the dried chili peppers.

6. Leave the base oil in the wok, heat it to 50% hot, add the green onions, ginger shreds, garlic slices and coriander stalks and stir-fry until fragrant. Add the Coprinus comatus, add salt and white pepper. Stir the sugar evenly, then pour in the chili pepper and chili oil and stir well before serving.