Home-made side dishes.
The palms are cut into small pieces.
The dried mushrooms are soaked in warm water, squeezed out of water and re-bubble, repeated three times.
Cut the ginger and smash the garlic.
Because I will fry and oil, I just use a little bit of goose wings to cut the fat oil from the pot, stir fry for a while, for the taste, carefully remove the fat from the bottom of the pot.
Stir fry until the golden half-cooked state, put the mushrooms slightly fried, and then release the wine + soy sauce + sugar + water, the weight of their own mastery, if you want to color, you can replace it with soy sauce or add some oyster sauce. Water must cover the surface.
Cook over high heat until the water is on. Turn to low heat for 20 minutes to 30 minutes.
Cook until the water is dry, put salt, and cook.
The mushrooms must be squeezed out of the pot. Nothing else.