1. Pleurotus eryngii can be washed, sliced or cut into pieces.
2. Choose 3 small root Cantonese sausages, sweet, and cut into thin slices.
3. Homemade Laba Garlic, 5 cloves thinly sliced.
4. Without water and oil in the pot, stir-fry pleurotus eryngii over high heat. After the pleurotus eryngii is sautéed, transfer it to the side of the pot. Pour a little oil on the other side of the pot, add laba garlic and stir fry until fragrant, then mix and stir fry the eryngii mushrooms together, and add the sausage.
5. When mixing and stir-frying, add a spoonful of light soy sauce, stir-fry over low heat, stir-fry a few times, add a little salt, and turn off the heat. Finally, add the shallots, add the right amount of chicken essence according to personal preference, and stir-fry them before they are out of the pot.
Tips:1. Pleurotus eryngii is sliced slightly thicker for better taste. 2. There is no need to have too much oil when frying laba garlic, and the oil will also be released in the sausage. 3. The amount of seasoning can be added and tasted.
