1. Prepare pleurotus eryngii;
2. After washing, cut a thicker wafer, use a knife to cut the pattern on the two sides of the wafer in a crisscross pattern, being careful not to cut it;
3. Put all the oyster sauce, dark soy sauce, light soy sauce, sugar and a little salt in the seasoning bowl, add an appropriate amount of water and mix well.
4. Prepare an appropriate amount of water starch;
5. Put an appropriate amount of oil in the wok, add the white onions of the shallots when it is warm, add the eryngii mushrooms and stir fry;
6. When the Pleurotus eryngii is sautéed and the moisture is released, add the prepared sauce;
7. If you feel that the sauce is low, add some water. The soup is almost flush with the pleurotus eryngii. Cover the pot and simmer on low heat;
8. Simmer for about 5-6 minutes, the soup becomes less, pour in water starch and stir well,
9. When the soup is thick, pick up the pot and put it on a plate, and sprinkle with the remaining chives.
Tips:Add dark soy sauce for coloring, and the proportion of seasoning juice can be adjusted according to your taste. Pleurotus eryngii is cut into thicker round slices for cutting.
