1. Wash two pleurotus eryngii.
2. Pour a spoonful of sugar into the bowl.
3. Add a spoonful of oyster sauce.
4. Pour two spoons of soy sauce, add half a bowl of water and mix well.
5. Add a spoonful of starch and mix evenly, with less starch and more water, and the final juice will become thin.
6. Cut pleurotus eryngii into thick slices.
7. Use a knife to draw a grid on both sides. Don't draw too deep, it will break easily. This process is a bit cumbersome. Practice patience.
8. Heat oil in the pot and add scallions.
9. Pour the eryngii mushrooms and stir fry. If it is too dry, pour in a little water and stir fry.
10. Stir-fry until slightly yellow, pour in the adjusted sauce, and simmer over low heat until delicious.
11. The gorgon juice will thicken slowly and then it will be out of the pot. Cut the broccoli into small pieces and blanch it in boiling water for a few seconds to remove and place it next to the eryngii mushrooms.
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