Cooking Steps

1. 

   Step1:Cut the Pleurotus eryngii into 0.8cm diced pieces (I cut them in this way. I like to cut the big ones into big ones. I can't make them smaller). Cut both ginger and shallot into pieces. Let the shallot be white and the leaves be open separately.

2. 

   Step2:Hot oil po

3. 

   Step3:Stir fry the apricot, abalone and mushroom, mainly for the sake of water. I think the dried apricot mushroom is delicious. The water is not delicious.

4. 

   Step4:Stir fry until the edge of the apricot, abalone and mushroom is yellow. The water content is almost the same. Pull the mushrooms aside. Stir fry the scallion and ginger. Stir fry it with apricot, abalone and mushroom.

5. 

   Step5:Add sugar (for fresh use), cooking wine and stir fry for a few times. Add in raw soy sauce (steamed fish and soy sauce I put. It's fresh), oyster sauce and stir fry. Don't fry too dry. Make sure you have a little juice. Good noodles. Put in the chopped scallion. One is for the last taste. The other is for the beauty. You can also stop burning and order 2 drops of sesame oil before leaving the pot. It must not be too much. It's not good to rob the flavor of bittern.

6. 

   Step6:Because it's not as much soup as the common mixed noodles. It's a little more than the common stir fried soup. I'll position it and dry it again.

7. 

   Step7:It's delicious according to my favorite noodle comrades. It's also good for me to taste it myself