Fry chestnuts, maitake mushroom and Japanese ginkgo in hot oil. Drain and set aside.
把舞茸菇、栗子和日本白果用热油稍微炸香，捞起沥干待用。
Heat up some oil in new pot. Add in dried chilli, Sichuan pepper and stir-fry until fragrant. Add in pork belly, chestnuts, maitake mushroom and Japanese ginkgo. Toss well.
重新加热少许清油，加入干辣椒和花椒炒香，加入五花肉、栗子、舞茸菇和白果一起翻炒均匀。
Stir-fry shredded black mushroom, Chinese cabbage and carrot with2 tbsps oil until soft, add stock to bring to boil , add squid slurry to cook together, and then add other seasoning A.
用2汤匙油炒香菇、白菜和红萝卜丝，稍软时加入高汤烧开，并放入鱿鱼浆同煮，再放入其馀调味料A。
Thirdly, fry the mushroom, and then put it on the tofu;
将珍菌放入锅中炒熟，放在豆腐上即可。
Heat up a wok with oil, stir-fry the shallots until fragrant, add in mushroom dices, shrimps, ground meat, carrots and peas.
起油锅爆香红葱头、香菇、虾仁、绞肉，胡萝卜，和青豆炒熟，加入米饭及调味料炒成油饭。
Heat up a wok with oil, stir-fry the shallots until fragrant, add in mushroom dices, shrimps, ground meat, carrots and peas.
起油锅爆香红葱头、香菇、虾仁、绞肉，胡萝卜，和青豆炒熟，加入米饭及调味料炒成油饭。
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