1. Prepare the ingredients, wash the eryngii mushrooms, cut in half, put them in a steamer, and steam for ten minutes on medium high heat;
2. Wash the red pepper, cut in half, cut into thin strips, set aside;
3. Garlic slices;
4. Mix the light soy sauce, oyster sauce, and sugar in a small bowl and set aside;
5. Take out the steamed Pleurotus eryngii, put it on a plate and let it cool slightly;
6. Tear into thin strips by hand;
7. Mix red pepper shreds and eryngii shredded mushrooms together;
8. Pour the adjusted sauce;
9. Place the garlic slices in a rice spoon and add a tablespoon of olive oil;
10. The rice spoon sits on the fire and heats it with a very small fire until the garlic slices turn golden brown;
11. Pour the oil and garlic slices on the eryngii mushrooms; the garlic smells tangy;
12. Just mix well when eating.
Tips:Steam the Pleurotus eryngii on the pot for ten minutes, and start timing from boiling.
