1. Wash and dice pleurotus eryngii. The chicken breasts are also diced and then starched. Add a little salt, pepper, and light soy sauce with your hands. Add a little cornmeal to keep your grip. Finally, add vegetable oil to seal the moisture in the meat.
2. Wash the chives and cut into sections.
3. Chop green onion and ginger, and slice garlic.
4. Boil the eryngii mushrooms in boiling water and remove them for 1 minute after boiling.
5. Put the oil in the pot on the fire, add the cold oil in the hot pot and add the right amount of cooking wine during the stir-frying. The chicken will be served when the 8 is ripe.
6. Scallion, ginger and garlic until fragrant.
7. Stir-fry the scallion, ginger, and garlic into the spicy sauce, and stir-fry the chili on a low heat.
8. Add the diced chicken and pleurotus eryngii, stir fry, add a little light soy sauce, sugar, salt, and chicken essence.
9. Put the shallots in before serving, and stir-fry twice to get out of the pan.
10. Finished product.
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