Auricularia auricula, baked bran, yuba, mushrooms, Pleurotus ostreatus, white mushrooms, carrots, peanuts, corn shoots, wet gluten, etc.

Condiments: soy sauce, rock sugar, yellow wine, sesame oil.

Steps:

1, auricularia auricula, baked bran, yuba, shiitake mushrooms and peanuts, soak them in clear water for several hours, take them out, drain the water, and dry some in the sun for later use. (Dice the baked bran and cut the yuba into sections. Mushrooms can be cut into pieces according to size or not)

2. Cut the carrot into diamond-shaped pieces, blanch it with hot water together with Pleurotus ostreatus and white mushrooms, remove it and drain it for later use.

3, put oil in the pot, heat, add black fungus, baked bran, yuba (don't want to eat too soft, you can put it later), mushrooms, wet gluten, stir fry, add soy sauce, yellow wine (pour along the edge), rock sugar, just add water, turn off the heat for 30-40 minutes.

4. When there is 1/3S water left in the pot, add peanuts, carrots, Pleurotus ostreatus, white mushrooms, corn shoots, etc. Continue to stir fry, collect soup and turn off the fire. After cooling, add sesame oil and black sesame.