Cut onions, carrots, red bell peppers, and green bell peppers into 1 to 2cm sizes and cut yellow peach according to vegetable size

If you leave the mushroom for a long time, the color changes.. If you peel off the top skin of the mushroom, the inside comes out milky Don't throw it away because the color has changed. Peel the mushroom and use it

Peel mushrooms and drain with a kitchen towel Don't wash mushroom because it's watery. Drain it with a kitchen towel and use it to prevent it from splashing~~
Sprinkle the drained mushrooms with a little salt, then put starch in a plastic bag and coat the mushrooms

Fry mushroom quickly with 180 degrees oil Mushrooms cook quickly, so you don't have to fry them for a long time After frying it once, fry it twice, and fry the nurungji in half

After frying crispy nurungji and mushrooms, add minced garlic, ginger, and oil in a pan and stir-fry until garlic smells

Boil all the ingredients for the hot water sauce, then add vegetables except red bell pepper, and yellow peach I think Hwang Do is a little too much.. (You can reduce the amount of yellow peach by half.).. If you like sweet things, you can just put everything in~)

Add starch water, adjust the concentration, and finally add red bell pepper and mix If you put red bell peppers in advance, the color changes and it's not pretty.. So I put it in later~~

I think crispy nurungji and full mushrooms go really well with sweet and sour sauce Nurungji mushroom soup, which is good as a delicacy and an invitation for guests