Today, we use the unique fish flavor sauce of Sichuan cuisine with Flammulina velutipes to make a very appetizing meal. It can be called a vegetarian version of fish flavor shredded meat. It tastes rich and spicy. If you don’t take care of the rice, you will suffer!

Ingredients

300 Flammulina velutipes
5 Auricularia auricula
Appropriate amount of ginger and garlic
1 Teaspoon bean paste
Proper amount of sugar
1 tsp chopped pepper
2 Teaspoon vinegar
2 teaspoons soy sauce
1 chive
1 Teaspoon starch

Directions

Step 1
Main ingredients: Flammulina velutipes, chive, bean paste Chopped pepper, garlic, ginger, agaric

Step 2
The onion, ginger and garlic are finely chopped, and the Pixian bean paste is finely chopped.

Step 3
Cut the soaked fungus into silk

Step 4
Transfer a bowl of fish sauce: 2 tsp soy sauce, 2 tsp vinegar, 2 tsp sugar, 1 tsp starch, mix well and add some chopped green onion.

Step 5
Bring the water to a boil. Put the Flammulina velutipes and shredded Auricularia auricula in and blanch them

Step 6
Take out Flammulina velutipes and shredded Auricularia auricula and rinse with cold water to squeeze out the water.

Step 7
Cool the oil in a hot pan, add onion, ginger, garlic, chopped pepper and bean paste, stir fry over low heat until fragrant.

Step 8
Stir fry until the bean paste turns red.

Step 9
Add the boiled Flammulina velutipes and shredded fungus and stir fry

Step 10
Stir fry evenly, pour in the fish sauce and stir fry quickly.

Step 11
When the sauce is concentrated, turn off the heat and serve.