Ingredients: 400g yam, 0/50g auricularia auricula/kloc-.

Seasoning: 1 tsp refined salt, 1 tsp monosodium glutamate, 1 tbsp cooking wine, 0.5 tbsp oyster sauce, 40g vegetable oil, starch and shredded onion and ginger.

working methods

1. Burn the fibrous roots of Chinese yam with fire, remove the epidermis with tools, clean and cut into trapezoidal sections, blanch for 30 seconds, take out and cool, cut into diamond blocks, blanch for 30 seconds, take out and cool for later use;

2. Pick and wash the auricularia auricula, tear it into small pieces, blanch it in water 1 min, take it out and cool it for later use;

3. Shred onion and ginger for later use;

4. Heat the vegetable oil in the pot, saute shredded chives and ginger, pour in oyster sauce, yam and fungus, cook the wine, sprinkle with refined salt, stir fry evenly, thicken, put monosodium glutamate, pour out the oil and plate.