The Chinese yam is sliced with a diagonal knife, about 3 millimeters thick. In order to prevent oxidization and blackening, we soak the sliced Chinese yam in water. Wash the fungus and remove the stalks, then cut into small slices.

Boil a pot of boiling water and blanch the fungus for 2 minutes to give it a break and eat it without astringency.

Fish out and drain the water, the folds inside the water should also get out, to prevent frying when bursting the pan.

Huayama likewise blanched in the pot for 2 minutes, so that you can get rid of the mucus on the surface of Huayama, can not be hot for too long, otherwise it will be powdery to eat. ▽

Open the pot on high heat, overheating, put a little oil, burst ginger, onion and garlic.

Put the fungus and the Chinese mountain into the pot, put 1 spoon salt, stir-fry evenly, then you can get out of the pot. Because of the blanching, so do not need to stir fry for too long, to ensure that the taste of crisp. Then put a little chili to increase the color, quickly stir fry evenly, a fast hand Huaishan fried fungus can be out of the pot.

The black and oily fungus with the white and tender Huai Shan, just looking at it makes people want to drool. Taste, the fungus fresh crisp with a little tender feeling, the Huai Shan crisp more layered sense, too delicious!