100 grams of mushroom, 1 tablespoon of flour

2 teaspoons of wine, 1/4 teaspoon of salt

1 teaspoon of sugar, 2 slices of ginger

1 piece of chicken fat, about 25 grams, 1 tablespoon of cooked oil (if you don't want to use chicken fat, you can add an extra tablespoon)

Sugar, a little bit, 1/2 teaspoon of salt

500 grams of loofah, 2 slices of ginger

Side Ingredients

Long soy sauce, 1/2 teaspoon of oyster sauce, 1 teaspoon of sesame oil

1/2 teaspoon dark soy sauce 2 teaspoons oyster sauce

1 teaspoon cornstarch 1 teaspoon sesame oil

Steps to make braised shiitake mushrooms

1. Place the shiitake mushrooms in a large bowl, add water to cover the surface, and soak for at least 2 hours, until the mushrooms are softened and enlarged, then trim the tips of the mushrooms and save the soaking water.

2. Scrub the mushrooms with 1 tablespoon of the flour, rinse under water, and squeeze dry

3. In a medium bowl, toss the mushrooms with the mushroom seasoning, cover with the chicken fat (or 2 teaspoons of the cooked fat, if using), and pour over the soaking water; steam the mushrooms over medium-high heat for 30 minutes, then remove from the bowl and discard the chicken fat and the ginger slices.

4. Place a wok over medium-high heat. When the wok is red, stir in the oil and sauté the ginger slices, remove and discard, add the whole bowl of steamed mushrooms, cook until boiling, sprinkle with wine, and add the soup, if using, at the right time, and reduce the sauce over low heat for about 10 minutes.

5. At the same time to oil, ginger stir-fried vegetables with salt, sugar, seasoning, along the edge of the plate row.

6. Mix the gravy material, hanging into the mushrooms, keep shoveling until the juice thick, taste test, add sesame oil package tail, remove the pot from the stove, row of mushrooms on the green vegetables, pour down the gravy for food.