1. Prepare materials.
2. Pleurotus eryngii is cut into cubes, carrots are peeled and cut into cubes, green peppers are cut into small pieces, lettuce is peeled and cut into cubes, and the water is marinated with a small amount of salt.
3. Combine the cut chili, soy sauce, oyster sauce, vinegar, sugar, salt and chicken essence with a small amount of water to make a sauce, water starch and a small amount of water to mix thoroughly.
4. Heat a pot and pour a tablespoon of oil into it.
5. Pour in the eryngii mushrooms and stir fry to get the moisture.
6. Wait until the stir-fried water is fried and dried.
7. Pour in diced carrots and a tablespoon of water and stir-fry until the water is dry.
8. Pour in the lettuce squeezed out of water and stir fry evenly.
9. Pour in the eryngii mushrooms and continue to fry.
10. Pour in the prepared sauce and stir fry.
11. Pour in the green pepper and stir fry evenly.
12. Pour in cooked peanuts and stir well.
Tips:1 Marinate the diced lettuce with salt, squeeze out the moisture and then fry, the lettuce will keep tender and green
And crispy taste.
2 Wash the peanuts, spread them flat in a baking tray, and bake them at 150 degrees in an oven without preheating.
For 25 minutes, remember to turn several times in the middle. (If it is dried peanuts, 15 minutes will do)
