1. Ingredients: calamari, pleurotus eryngii, green onions, garlic.
2. Wash the calabash vegetables, separate the green leaves from the roots, and cut the roots diagonally into pieces with a knife.
3. Cut the eryngii mushrooms into thin slices.
4. Chop the green onion, and pat the garlic into small pieces with a knife.
5. Turn on the fire and pour oil into the pot.
6. Heat the oil, add the chopped garlic and chopped green onion, and stir fry for a fragrance.
7. Add the root part of the scoop and stir fry.
8. Add eryngii mushrooms and continue to stir fry.
9. Pour in oyster sauce and stir well.
10. When the roots of the calamari are almost broken, add green leaves and stir fry.
11. Add salt, pepper powder, seasoning, the leaves are cooked, sprinkle some MSG, turn off the heat.
12. Platter.
Tips:The roots of calabashes are thick and not tasty, so they should be fried separately from the leaves to let them taste first, and finally mature at the same time as the leaves.
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