1. Step 1: Remove the head and tail of Pleurotus eryngii and cut off the skin on the surface, then cut into three sections, and then cut each section into 5-6 slices.
2. Step 2: Cut flower knife. Cut the Pleurotus eryngii slices obliquely in one direction first, and then obliquely cut them in the other direction. Do not cut too hard and do not cut the Pleurotus eryngii slices through.
3. Step 3: Chop the green onion, ginger, garlic and chili.
4. Step 4: Add 1/4 teaspoon of salt, 1/6 teaspoon sugar, 1 teaspoon of soy sauce, 4 teaspoons of cold white to the bowl and mix thoroughly.
5. Step 5: Add appropriate amount of edible oil to the pot. When the oil is 80% hot, add ginger, 1/2 garlic, 1/2 green onion, stir fry, add pleurotus eryngii and fry for 2 minutes.
6. Step 6: Pour the tuned sauce-flavored juice into the pot, simmer for 3-5 minutes, and let the juice dry.
7. Step 7: Add the remaining scallions and garlic, add the chili, stir fry once to get out of the pot.
Tips:Pleurotus eryngii cut flower knife is for good-looking, and secondly for more delicious taste. When cutting the flower knife, use the knife lightly so as not to cut the pleurotus eryngii.
