Soak dried mushrooms in water, and then slice them.
2. Add shredded onion and stir-fry until fragrant, then add mushrooms and stir-fry together.
3. Then add a spoonful of Laoganma, add fungus, salt, a little sugar and a spoonful of soy sauce and mix well. It is best to use a spoonful of balsamic vinegar to stir evenly along the edge of the pot.
4. Turn off the fire and spread a proper amount of chopped green onion and mix well, and the fragrance will float out.
I let Laoganma go because I want to eat a little spicy food. It tastes better if there is millet pepper to put.