500g Coprinus comatus100g pork? 2 green peppers

Ingredients: 2 tablespoons oil 1 spoon salt 1 spoon oyster sauce 2 onions 3 slices ginger 13 fragrant 2 tablespoons soy sauce 10g starch? 2 tablespoons cooking wine

Steps:

1. Prepare the ingredients, cut the Coprinus comatus in half, then slice the top, remove the pedicle and seeds of the pepper, and slice.

2. Marinate shredded pork with cooking wine, oyster sauce and thirteen spices for half an hour in advance, and use starch before frying.

3. Put cold oil in the pot, then pour in shredded pork, stir well on low heat, and then fry on high heat until it changes color, and it doesn't stick to the pot at all.

4. Then add Coprinus comatus and green pepper and stir fry together.

5. Stir well and add a little water.

6. Add a small amount of chicken essence to taste after frying, and then serve.