100g winter bamboo shoots
15g fresh garlic
10g garlic slices
Rinse the fungus, stir-fry in 8-fold hot oil with scallion knots and ginger, simmer for 10 minutes.
Put some oil in the wok, when the oil is 6-fold hot, drop in winter bamboo shoots, stir-fry till the shoots turn slightly yellow.
Drop in the fungus and simmer for a while.
Add some seasonings, thicken with cornstarch solution.