Materials: 100g of edible fungus, 50g of peanut kernels, 100g of cucumber, oil, salt, green onion, ginger, sugar, monosodium glutamate, pepper, sesame oil.

Soak the fungus in water in advance, wash and tear into small pieces of spare.

Cucumber peeled and cleaned cut into small strips, scallion cut into sections, ginger shredded.

Pour cooking oil into a frying pan, add peanuts into the pan with cold oil, and slowly stir-fry them over low heat, then remove them from the pan.

The oil in the bottom of the wok was added to the onion and ginger, and then the fungus was added and stir-fried for a while, then the cucumber was added and stir-fried.

Season with salt, sugar, pepper and stir-fry stir-fry, drizzle a little sesame oil and stir-fry evenly.