Practice Steps：
1.Slice the Shiitake Mushrooms off the roots and cast it to wash it cleanly
2. Boil the pot with water and add in the blanching of Shiitake Mushrooms, blanching the Shiitake Mushrooms until they become soft and then fishing the Shiitake Mushrooms out and controlling the Water. It is easy to hide impurities within the folds of the cap of the mushroom, blanching can remove impurities and odors, and can maintain the pure flavor of the mushroom.
3. Cut the mushrooms into strips, slice the cucumber, chop the scallions, and slice the garlic.
4. Pan add oil and heat, under the onion, ginger slices burst incense.
5. Add mushrooms and stir-fry for 1-2 minutes. Drizzle in a little water, add soy sauce, boil and simmer for a few minutes.
6. Add cucumber slices, oyster sauce, add a little salt, pour in the appropriate amount of water starch, heat until the soup becomes sticky, stir fry evenly, pour in sesame oil, turn off the heat, served on a plate.