1, 50g / root of ham sausage 5, peel off the skin, oblique knife cut into thin oval ham sausage slices about 0.1 cm thick.

2, about 230 grams of fresh green chili, clean, cut off the chili peppers, cut into 2 halves, remove the chili pepper threads and chili pepper seeds, reduce the spiciness of chili peppers, knife into small diamond-shaped slices; if you choose to use the green pepper or Hangzhou pepper, directly slice with a slanting knife can be. Dried red pepper 5 grams, cut into dried red pepper small sections. Cut 5 grams of chopped green onion, 5 grams of ginger, 5 grams of minced garlic. In advance of the soaking well hydrated fungus 30 grams, cleaned, torn into small dots.

3, pot pour 30 grams of vegetable oil, oil temperature 40% hot, into the cut ham and sausage slices, small fire to the ham and sausage sauté stirred through, so that eat up the texture is good. Into the dry red pepper small sections, chopped green onions, garlic, ginger, once again small fire stir-fry pot, stir-fry flavor. Drizzle 15 grams of soy sauce, stir-fry sauce flavor over low heat, cook 10 grams of cooking wine, strong aroma.

4, into the cut fresh green chili pepper slices, hydroponic fungus small, drizzle 30 grams of water, add 1 gram of salt, 2 grams of sugar (optional), 1 gram of monosodium glutamate or chicken powder (optional), 2 grams of dark soy sauce, turn on the heat, stir-fry quickly until the chili peppers are broken.