1. Wash the ingredients and set aside
2. Pleurotus eryngii is steamed in a pot, and the time is controlled according to the size
3. Chop the spicy millet, green onion, garlic, and parsley and set aside
4. Grate the cucumber for use
5. Sauce: Mix appropriate amount of fresh soy sauce, aged vinegar, white sugar, salt, sesame oil to make chili oil (you can also substitute Laoganma chili sauce) shallot, coriander, millet spicy, garlic and all spices together and stir evenly.
6. Take out the steamed pleurotus eryngii and let cool, tear it into small strips along the texture and squeeze out the excess water
7. Take a small bowl, put the cucumber shreds into the small bowl and use a spoon to compact it
8. After putting the eryngii mushrooms together and compacting
9. Take a plate and buckle the compacted cucumber and Pleurotus eryngii on the plate
10. Finally, pour the mixed juice on it and enjoy it
11. Hot and sour, very suitable for summer
