Ingredients

100g Coprinus comatus, 100g Phoenix tail mushroom, 1 pinch salt, 1 pinch white pepper, 300g Shahe powder, 50g red onion, 2 cloves garlic, 15 grams of red bell pepper, 2 tablespoons of vegetable oil, 1/8 tablespoon of sesame oil, 1 tablespoon of soy sauce.

Instructions

1. Boil the rice noodles for 30 seconds, take them out immediately after they are slightly soft, drain the water, shake them loose, and add a small amount of salad oil to avoid sticking.

2. Wash the Coprinus comatus, Phoenix tail mushrooms and red peppers, pat dry with paper towels and cut into shreds. Shred the onion and cut the garlic in half.

3. Preheat the wok over medium-high heat. Pour in oil, heat until 70%, add onion and garlic, fry for 1 minute, scoop out and set aside. Put the Coprinus comatus, phoenix mushrooms, and red pepper into the hot pan, add salt and pepper, and stir-fry for 4 minutes. Add the rice noodles, add the onions and garlic, add soy sauce and sesame oil and stir-fry evenly for about 1 minute, remove from the pan and serve.