1. Remove the roots of the rapeseed, wash and cut into small pieces
2. Thinly sliced eryngii mushrooms
3. Sliced shallots
4. Put an appropriate amount of vegetable oil in the pot and sauté the sliced shallots
5. Add eryngii mushrooms and stir fry
6. Add two teaspoons of water, stir fry until the eryngii mushrooms are soft and the water is dry
7. Add a spoonful of oyster sauce, salt, sugar
8. Stir-fry and add rapeseed evenly
9. Add starch juice, bring to a boil on high heat, stir evenly, turn off the heat and bring out the pot
10. Finished product
