1. Prepare materials, wash, and remove scars on the skin;
2. Cut all into shreds, don't chop pleurotus eryngii too finely;
3. Boil water in a pot, put a spoonful of salt in the water, blanch the carrots when the water is boiled, and cook until they are broken;
4. Blanch the Pleurotus eryngii until it is dead;
5. Remove and place in a seasoning bowl;
6. Mix all the spices together and stir evenly;
7. Put the blanched vegetables on a plate, shred the green peppers and place on top, and pour the seasoning into the plated vegetables;
8. Mix evenly and eat.
Tips:Don't blanch carrots and pleurotus eryngii for too long. You can taste them frequently when blanching them.
