1. Pleurotus eryngii torn into thin strips
2. Leg slices
3. Put the hot oil in the pot and fry the thigh until it changes color and remove it for later use
4. Leave the oil in the pot and stir-fry the bean paste to create a fragrance
5. Pour the eryngii mushrooms and stir fry for ten seconds
6. Add the thigh and continue to fry for about half a minute
7. Season with salt and let the soup dry.
Tips:If the eryngii mushroom does not produce water, you can add a little water and stir fry
