2 Monkey head mushrooms
A handful of dried peppers
Condiments: Soy sauce, cooking wine, Zanthoxylum oil
1. Rinse Monkey head mushrooms and cut them into chunks, then pickle with moderate soy sauce.
2. Cut dried peppers into segments.
3. In a skillet, dump with moderate oil, when hot, add bruised ginger and fry till fragrant, then drop in Monkey head mushroom chunks and fry on fierce heat.
4. Season with a spoon of cooking wine, Zanthoxylum oil and soy sauce. Serve and enjoy.