1. Prepare two washed and dried eryngii mushrooms.
2. Cut off the head and tail, and then cut into small pieces.
3. Chop it with chopsticks and cut the cross knife with a knife.
4. Place the cut pleurotus eryngii in a pot of boiling water and blanch for 3 minutes to remove and cool.
5. Squeeze the water to stick starch inside and out.
6. Glue the starch into a plate for later use.
7. Heat oil in a wok, add chrysanthemum and pleurotus eryngii and fry until set.
8. Deep fried into golden brown and fish out.
9. Ketchup, white vinegar, light soy sauce, salt, sugar water are made into sweet and sour sauce.
10. Leave a little oil in the wok, pour in sweet and sour sauce and bring to a boil.
11. Add the eryngii mushrooms.
12. Add pleurotus eryngii and cook until the soup is thick. Drink the sweet and sour sauce to make pleurotus eryngii.
13. Serve with coriander to garnish.
Tips:Clamping with chopsticks can prevent the bottom from cutting through.
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