1. Take off the stem of water-borne mushroom (soak it in water and filter it for use), squeeze out the water, and cut it into eel like strips along the edge. Peel the tender ginger, cut it into cotton yarn and thick filament, and soak it in rice vinegar and sugar (8G).
2. When the frying pan is put on the high heat, and the cooking oil is heated to 50%, squeeze the Lentinus edodes into the dry starch, and then roll the dry powder, shake off the non stick powder, fry in the hot oil (the amount of oil can be divided into two times) and turn over continuously, fry for about 1 minute until it is hard and crisp, then pour out the drained oil, put the soaked xianggushui (about 60 grams), soy sauce and sugar in the pan, stir fry until it is thick and sticky, and then return the fried crisp Lentinus edodes to the pan and mix Evenly roll over the marinade, sprinkle with pepper and sesame oil, and then put it on the plate. Sprinkle shredded ginger with sweet and sour mushrooms.
Operation key: dry starch can only be mixed when frying in the next pot. The mushroom strips should be crispy and not scorched