Ingredients: 300g pig eggs, 100g black fungus, 100g onion

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of ginger, appropriate amount of garlic, white sugar, pepper, pepper An appropriate amount of rice flour, an appropriate amount of cooking wine, an appropriate amount of chicken essence, and an appropriate amount of green onions

1. Wash the green onions, ginger, garlic and Sichuan peppercorns and set aside.

2. Cut onions into cubes and set aside.

3. Wash the fungus and set aside.

4. Wash the pig eggs, cut them in the middle with a knife, and marinate them in cooking wine for ten minutes. You can also blanch them in hot water for two minutes without cooking wine.

5. After the oil in the pot is hot, add a spoonful of sugar. When the sugar melts and changes color, pour the pig eggs into the pot and stir-fry. Stir-fry constantly, because it is easy to cook unevenly.

6. Pour the onion, ginger, garlic, and peppercorns into the pot and stir-fry for one minute. Then pour the fungus and onion into the pot, add salt, dark soy sauce, and chicken essence and continue to stir-fry.

7. Sprinkle a little cumin powder when it is about to come out of the pot.

8. The pot is ready.