"This dish has a special taste and texture.""The chestnut mushroom tastes like meat when eaten, it is smooth and tender with a slight spiciness.""Peach""Himachal mushroom""When eaten, it gives the feeling of eating meat, it is smooth and refreshing, with a slightly spicy taste.""It is very filling.""Originally, only chestnut mushrooms and""green pepper""were there, but this time I added some""wood ear fungus"", to balance the nutrition, and it adds another color."”

　　 "Main ingredients"

"Chestnut mushroom (one) Green pepper ( ) Wood ear fungus ( ) Garlic ( )""ginger""( ) Dried""chili""( ) Salt ( ) Chicken essence ( )""Black pepper powder""( ) Oyster sauce ( ) Cooking ware none""1 Peel the chestnut mushroom by hand into four pieces, then tear it into strips.""Wood ear fungus cut into strips."

"2 Cut the ginger into strips, cut the dried chili into strips, smash and grind the garlic.""3 Cut the green pepper into strips."

"4 Pour a little oil in the pot and stir-fry the ginger, garlic, and dried chili."

"5 Add"

"mushroom"

"and wood ear fungus, stir-fry until soft, add salt, black pepper powder, and a little oyster sauce for seasoning.""6 Remove from heat and season with chicken essence and sesame oil before serving.""Tips:"

"Postscript:"

　　 "The hand-teared chestnut mushroom has an especially good texture, like"

"pig's stomach."

"Mushrooms are quite peculiar; they start very dry but release water when cooked slowly over low heat.""So, use medium heat at the beginning and then high heat. The key is to make sure as little liquid remains in the finished dish as possible.""The texture is best when all the juice has been reduced."

"A little oyster sauce would be enough for its fresh flavor; if none is available, substitute with""sugar""and"

"soy sauce,""one teaspoon of sugar and one tablespoon of soy sauce."anduse soy sauce for the sweetness.add one teaspoon of sugar and one tablespoon of soy sauce.