1. 1. Rinse the eryngii mushrooms.
2. 2. Cut into 3mm discs.
3. 3. Pour water into the pot, add salt to a boil, add the Pleurotus eryngii and blanch it and remove.
4. 4. Add oil to the pot and saute the ginger fragrant.
5. 5. Pour the blanched pleurotus eryngii.
6. 6. Add the abalone juice and stir evenly with the sugar.
7. 7. Simmer on low heat for 2 minutes, add the thin gorgon.
8. 8. Heat the soup until thick.
Tips:Pay attention to personal taste
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