Also known as “Awge,” “Awge Side Ear,” and “Awge Mushroom,” it belongs to the Basidiomycetes class, order Agaricales, family Agaricaceae, and genus Awge. It is a characteristic mushroom found in arid grasslands.Due to its tender and delicious texture, strong aroma, and association with grasslandbeef andfungi, it is also known as "Heaven's Mushroom" and "WhiteLingzhi".Reishi mushroomsToday, let's take a look at how to prepare Awge.Dry-fried Awge

Main ingredient

Awge,

beef,green bell peppers, red bell peppers1. Wash the beef and cut it into slices.

2. Heat oil in a pan, add the beef and stir-fry over medium heat until the water evaporates and the aroma develops.

3. Add sliced onions and stir-fry for a while, then add salt,

pepper, and "Wujin" (a Chinese MSG-like seasoning) and stir-fry evenly. Remove from heat and set aside.4. Heat the pan, add peppercorns and ginger, and stir-fry over medium heat until fragrant. Add the Awge and stir-fry for a while, then add salt and stir-fry evenly.5. Add the stir-fried beef and stir-fry evenly. Addchicken brothand remove from heat.

2. Wash and finely chop the chili peppers.3. Heat oil in a pan, add chili peppers, peppercorns, and ginger, and stir-fry over low heat until fragrant. Add the beef and stir-fry over high heat.4. Add the Awge and salt, and stir-fry evenly.5. Add chicken broth and pepper, and remove from heat.2. Boil a pot of water and blanch the pork bones. Remove the bones and discard the water.

3. Add water to the pot and bring to a boil. Add the blanched pork bones, ginger, mushrooms, and cooking wine. Simmer over high heat.4. Add a few drops of vinegar and simmer for about an hour, then add salt and Awge. Simmer for about 20 minutes.2. Wash and cut the pork into strips and set aside.

3. Heat oil in a pan and quickly stir-fry the pork until it turns brown. Remove and set aside.4. Add Awge to the pan and stir-fry with water until evenly cooked.5. Add the stir-fried green bell peppers and pork, and stir-fry with salt until cooked.

3. Heat oil in a pan, add chili peppers, Sichuan peppercorns, and ginger. Sauté over low heat until fragrant, then addBeef tripeStir-fry with high heat.

Add shiitake mushrooms and salt, stir-fry for a moment, then addSoy sauce.Stir-fry evenly.

Add chicken broth and black pepper, stir-fry evenly, and serve.

2. PutPork bonesinto water to blanch, remove theblood.water.Scoop out and drain.

3. Add water to the pot, bring to a boil, and add the blanched bones. Then add ginger, meat crown,orange peel, and cooking wine. Simmer over highheat.4. Add a few dropsof vinegar. Simmer over low heat for about an hour, adding salt and shiitake mushrooms in the

pot.20 minutes or so.2. Washpork, cut into strips and put in a bowl.3. Add a suitable amount of oil to the pot, heat the oil and add the large meat to quickly stir-fry until it changes color and put it in a bowl.

4. Leave a little oil in the pot, add shiitake mushrooms and stir-fry with water until evenly cooked.5. Add green chili strips and the cooked meat, add salt and stir-fry until cooked through, then serve.Rinse, cut into strips and place in a bowl.

3. Heat oil in a pan. Add large meat and stir-fry quickly until browned, then transfer to a bowl.

4. Keep some oil in the pan. Add shiitake mushrooms and stir-fry with water until cooked.

5. Add green chili strips and cooked meat. Season with salt and stir-fry until cooked through.