The method of stewing yam slices with black fungus

Ingredients and materials

1/4 thick yam root

Soak a little dried fungus in it

1 diced scallion

A small spoonful of salt

A small spoonful of chicken essence

A small spoonful of sugar

The method of stewing yam slices with black fungus

1. Peel the yam and slice it thinly. I used a vegetable slicer to carve out the thin slices, so I apologize for my poor knife skills. Try to rinse off the viscous juice as much as possible.

2. Soak the dried fungus one day in advance, wash it clean and drain it for later use.

3. Add a little more oil and heat it up. First, pour in slices of yam and stir fry until the color changes and no longer transparent. Add the fungus and stir fry together for a few seconds. Add seasoning and stir fry. One tablespoon each of sugar, salt, and chicken essence is sufficient. Pour in 1/4 of a small bowl of water, as the yam is thick and sticky, equivalent to thickening. When it's almost dry, pour in the scallions and flip a few times. Done!

Tips

Using the sticky juice of yam itself to thicken the sauce will make it taste better.

Don't stir fry onions too well. Decorate with incense.

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