Ingredients: Grifola frondosa 1 mushroom 500g bean sprouts 50g ginger 6 slices soy sauce 1 teaspoon (5ml) salt 1/2 teaspoons (3g) sugar 2 teaspoons (1 0g) chicken essence 1/4 teaspoons (/kloc)

Practice:

1) After the Grifola frondosa is soaked in warm water, take it out, wash it and drain it, and filter the soaked water for later use. After washing the mushrooms, cut them into 2cm thick pieces. Wash the bean sprouts.

2) Pour the oil into the pot, when the fire is heated to 70% heat, fry the Grifola frondosa 10 second and take it out. Add mushrooms and fry for 20 seconds, then take them out.

3) Pour a small amount of oil into the wok, add ginger slices and saute until fragrant, then pour in mushrooms and Grifola frondosa, then pour in filtered Grifola frondosa water, and then add soy sauce, salt and sugar, stir well, cover and simmer for 3 minutes. When the soup is slightly dried, add bean sprouts, sprinkle chicken essence and stir out of the wok.