Ingredients

Zucchini

500g

dried mushrooms (picked in winter)

30g

Conpoy

10g

ingredients

oil

of appropriate amount

salt

of appropriate amount

white sugar

of appropriate amount

Cornflour

of appropriate amount

Wei Ji sheng Chu Wang

of appropriate amount

oyster sauce

of appropriate amount

step

1. Cucurbita pepo is scraped and washed.

2. Cut the zucchini into long segments.

3. Soak mushrooms in water until soft.

4. Cut off the mushroom handle.

5. soak the scallop in water for more than ten minutes, wash it, pick it up and drain it.

6. Put oil in a hot pot, pour the zucchini in and fry for a few minutes.

7. Add mushrooms and scallops and stir fry a few times.

8. Add appropriate amount of soy sauce, oyster sauce and sugar.

9. Then add a proper amount of water, and the water should cover the melon. Cover the pot and simmer over medium heat until the zucchini turns yellow and soft.

10. Finally, add raw flour water for thickening and season with salt.

Tips

It is best to choose mushrooms that are not big and fat. This stew will taste better.