1. Pleurotus eryngii is washed and sliced and placed on a plate.
2. Steam on the pot. After the water is boiled, turn to medium heat and steam for about eight minutes. Pour out the excess water when you take it out and put it on your hands.
3. Cut the green onions into thin shreds and soak them in clear water. If you want more scallions, soak in warm water.
4. Cut Thai pepper into circles and mince garlic.
5. Take a small bowl, pour in an appropriate amount of light soy sauce, add 1 teaspoon of sugar and a little chicken essence, and add a small amount of water to mix.
6. Put the minced garlic in the middle of the eryngii mushroom slices, and then spread the shredded green onions on the top, and finally put the Thai pepper ring on the top. (I forgot to take a photo at this step)
7. Boil a little hot oil (less than usual for stir-frying), and pour the hot oil on the Thai peppers and green onions when it is slightly smoked.
8. Pour the soy sauce water into the pot while it is hot. The remaining heat in the pot will heat up the soy sauce. No fire is needed for this step. Then pour it on the dishes.
9. Appreciation of the finished product.
