1. Wash pleurotus eryngii
2. Cut thick slices and hit a cross knife
3. Abalone, bag, shell, wash, cross knife
4. Heat up the oil pan, sauté the ginger slices, add the abalone and stir fry
5. Add eryngii mushrooms and stir fry
6. Add cooking wine, salt, light soy sauce, appropriate amount of water and simmer until the soup is dry
7. Sprinkle chopped green onion
Tips:Cut pleurotus eryngii into thick slices. Be careful not to interrupt it with a knife. \nYou can also put a little soy sauce to color.
