2. Wash dried mushrooms with water first. Soak in boiling water 1~2 hours (if soaked in cold water for a long time, more than 3 hours), and treat mushrooms in advance.
3. Prepare ginger and garlic, slice ginger and dice garlic. Put the crystal sugar in a bowl and set it aside. Wash the oily wheat vegetables.
4. Open fire, pour in proper amount of peanut oil, add ginger and garlic and stir fry, then pour in the washed oil wheat vegetables and stir fry.
5. Add salt when it is cooked quickly. After stirring evenly, turn off the fire and take out the pot. Put the dishes aside with chopsticks.
6. Take out the cooked mushrooms. Don't pour out the soaked mushroom water in a hurry. It will be useful later.
7. Then fire again, pour in ginger and garlic, and stir-fry the fragrance.
8. After frying the fragrance, pour in the mushrooms and stir fry.
9. Add soy sauce, rock sugar, oil consumption and appropriate amount of salt in turn. Continue to stir fry
10. After the mushrooms are stir-fried and discolored, add the mushroom water, subject to soaking the mushrooms. Then turn the fire to a big fire, and turn down the fire after the soup is boiled.
1 1, slow cooking 15 minutes later, when the juice is almost collected, you can turn off the fire.
12. Finally, take out the cooked mushrooms and put them on the side of the oil wheat dish. A dish of tender and sweet stewed mushrooms is ready.