Seasonings
150 g (about 5 oz) oyster mushrooms, 200 g (about 7 oz) lean beef, 1 hot green pepper, 1 egg, bay leaves to taste
Seasonings
Sichuan peppercorns, sliced garlic, and a pinch of sugar, 1/2 teaspoon each of salt, MSG (or to taste), and dark soy sauce, 2 teaspoons oyster sauce, and 500 ml (about 2 cups) vegetable oil.
Steps
1. Rinse the beef, cut into strips, place in a bowl, add beaten egg, salt, and MSG to marinate briefly, then slide the strips into hot oil to cook, remove and drain; rinse the phoenix mushrooms, blanch briefly in boiling water, remove and drain.
2. Heat the remaining oil in the wok, add Sichuan peppercorns, bay leaves, and sliced garlic, stir-frying until fragrant. Then add the king oyster mushrooms, beef, and hot pepper segments. Stir in oyster sauce, dark soy sauce, salt, and sugar, tossing everything evenly. Drizzle with a little oil for sheen and serve.