1. Wash the celery, cut into pieces with a spatula
2. Wash pleurotus eryngii and cut into a rolling blade
3. Wash and peel the carrots, slice them
4. Wash the cucumber and cut into pieces
5. Soak black fungus, pick and wash
6. Boil water in a pot, add pleurotus eryngii and blanch for 2 minutes, remove and drain
7. Heat oil, fry the chopped green onion, add carrot slices and stir-fry evenly
8. Then add the celery and stir-fry until broken
9. Add cucumber slices and stir well
10. Finally add the eryngii mushrooms and fungus and stir fry evenly
11. Season with salt and MSG
12. Stir-fry quickly and evenly, then turn off the heat
13. Put it out of the pot and serve on the plate, ready to taste
Tips:1. For those who like to eat crispy cucumbers, the cucumber slices can also be added last.
2. Soy sauce should not be added.
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