Mushrooms, auricularia auricula, yuba, lotus root and carrot

Food accessories

Salt, monosodium glutamate, soy sauce, onion, ginger, star anise, cooking wine, blended oil, sesame oil, sugar and peanuts.

Production steps

1. Soak mushrooms in advance, wash and cut into pieces. Soak yuba in advance and cut into sections.

2. Wash the auricularia auricula and tear it into small pieces, and moisten the peanuts with water for two hours in advance to make them soft.

3. Wash the crispy tofu and cut it into pieces for use.

4. Wash and peel the lotus root and cut it into cubes. Wash and dice carrots for later use.

5. Wash the onion, cut into sections, slice and prepare the star anise.

6. Pour the right amount of oil into the wok, and pour the star anise and onion ginger into the oil to stir fry.

7. Add mushrooms and fungus and mix well. Add soy sauce, sugar and cooking wine and stir well.

8, such as the right amount of water, the water has not passed the raw materials, and the fire is boiled.

9. Add yuba, crispy tofu, peanuts and salt into water and stir fry.

10, boil for five minutes, then add lotus root and diced carrot and stir well.

1 1. Cook slowly over medium heat until the soup in the pot is dry, add monosodium glutamate to taste, turn off the heat, pour in sesame oil and stir fry.