1. Pleurotus eryngii shredded into strips, steamed for 6 minutes, steamed and set aside
2. Shred purple cabbage, shred cucumber
3. Seasoning sauce: add 15 grams of light soy sauce, 15 grams of balsamic vinegar, appropriate amount of minced garlic, appropriate amount of spicy millet, appropriate amount of green onion, and appropriate amount of sesame oil in a bowl
4. Put pleurotus eryngii, purple cabbage shreds, cucumber shreds in a bowl, and add the mixed sauce
5. Add 1 tablespoon of chili sauce, stir evenly, marinate for 15 minutes, remove and serve
