Oyster Mushroom Pancake

Remove the stems of the oyster mushrooms, split the thick ones in half, and tear them into pieces about the size of a finger joint.

Cut the crab sticks into small pieces similar in size to the mushrooms.

Cut the green and red chili peppers into rounds, then cut them in half, remove the seeds, and mince them finely.

Blanch the prepared oyster mushrooms in boiling water.

Rinse the blanched oyster mushrooms in cold water, then squeeze tightly to remove moisture.

Add a pinch of salt to season, then mix with the drained oyster mushrooms.

In a bowl, add the blanched oyster mushrooms, crab sticks, and 3 tbsp of pancake mix, and toss lightly to season.

Pour the minced green and red chili peppers and the beaten eggs into the bowl and mix evenly.

Grease a pan generously with oil, then use a spoon to scoop the batter and shape into round, flat pancakes to fry.

Fry over medium heat until golden brown on both sides.