1. Cut a red pepper and 2 slices of ginger and set aside
2. Pleurotus eryngii is cleaned and cut into appropriate slices
3. Heat the pan, add some oil, and put the red pepper and ginger slices down
4. Fry the eryngii mushrooms in the pan for a while
5. Stir-fry the sixtieth meat, add a few drops of cooking wine
6. Add a little old soy sauce to enhance the color, seasoning properly, and it's ready to cook
Tips:1. Pleurotus eryngii should not be fried for too long, the water will appear in about 3 minutes, and it will be too soft after the water is discharged, so the whole process should be fried quickly. Stir-frying is better
2. You can add vinegar or wine to remove the fishy smell. I personally feel that there is no fishy smell at all.
