香菇、木耳、银耳、黄花菜泡发，其中泡香菇的水存好备用。 泡发好的食材改刀切成合适的大小备用。 Soak the mushrooms in hot water for 2 hrs. Keep the liquid from the shiitake. Chop ingredients into bite size pieces.
这是我之前一次做素什锦用到的食材，当时没用银耳而是腐竹。之前还加过花生，泡芙，面筋之类的，口感同但口味一样好吃，所以大家可以加自己喜欢的原料试试。 This is an example of different mixture of mushrooms, for example use of fresh mushroom, tofu skin, etc.
热锅凉油，加入花椒烹出香味，小心沥出花椒留下油，加入大料，辣椒段。 加入木耳爆炒； 再加香菇，翻炒； 加黄花，翻炒. Add oil in hot wok, heat up pepper corns and remove them. Add star anise, chillies wait until the smell comes out. Then add wood ear first, let it cook for 2 mins, then add in the shiitake and yellow flower day-lily, and stir.
加入生抽，老抽， 加冬笋，荸荠，翻炒； Add in soy sauce, dark soy sauce, gently stir. Add in bamboo shoots, water chestnuts, and stir.
加入银耳，小心翻炒; Add in silver wood ear, gently stir.
分3-4次加入香菇水，这样做是为了保证锅内的温度不会一下子降到太低； 加入桂皮，香叶，冰糖，小火焖一会，直到冰糖融化。 Add in cinnamon, bay leaf, rock sugar (in pieces); add the liquid from shiitake in small amounts, add some wait until that has heated up, and then add more, keep doing this until the liquid reaches the top of the mixture. Use lower heat and cover until the rock sugar melts.
加入大量番茄酱，一方面填色，一方面加入酸甜味，另一方也能有一些勾芡的作用。 不喜欢的亲也可以不加或者少加。 Add in tomato ketchup, add to taste. Stir in and let simmer for 5-10 mins.
将豆泡放在表面，因为他们会吸收很多汤汁所以放在最后加入。炸豆泡本身已经是熟的了，所以不用担心炒不熟，蒸汽的热量足够了。 Put fried tofu on top of the mixture, let the steam heat them up. Then stir thoroughly, making sure tofu is covered by broth.
大火收汁，翻炒均匀，出锅！ Let the tofu absorb the broth. Then it's ready. Bon appetite~
*原料不是一成不变的，大家可以根据自己的喜好加减； *泡香菇的水留好后边加到汤里能添味，但小心碗底会有沙子或渣滓，澄过只用上层清净的部分； *菌菇类嘌呤含量高，痛风患者避免食用。 * Feel free to add your own ingredients; * Add the water used to soak the shiitake mushrooms to the dish, but be careful not to add sand or scum at the bottom of the bowl, add only the clean part on the top; * Mushrooms contain a high amount of purine, not suitable for people suffering from gout.