Ingredients

150 grams of plant oil,mushroom threads200 grams, meat mince 80 grams, scallions,ginger20 grams of garlic cloves,fermented broad bean pastesauce30 grams, broth 150 milliliters, dryred peppers30 grams

Preparation

1. Soak the mushroom threads in cold water for about half an hour.(softened to a certain degree)

2. Heat the oil in a pot, add minced ginger and garlic to sauté until fragrant, then add meat mince and stir-fry until fully cooked.

3. Add 2/3 tablespoon of fermented broad bean paste sauce and 1 tablespoon of cooking wine, fry until red oil comes out, then add the softened mushroom threads.

4. Pour inchicken broth2/3 cup,soy sauce1/2 tablespoon, simmer over medium heat until boiling, then reduce to low heat and cook until just before the liquid is completely dry.

5. Finally, sprinkle somecorianderchopped green onions right before serving.

Tips

1. When cooking the mushroom threads, use chopsticks to flip them without a spatula.2. Do not reduce the broth too much, as it affects the texture.3. Eat while hot; otherwise, the taste will be poor.