1. Soak the black fungus in advance, slice the Pleurotus eryngii into strips, cut the black fungus into strips, slice the ginger, and cut the meat into strips.
2. Pleurotus eryngii and fungus are blanched separately, and a spoon of salt is put in the water to deodorize and sterilize.
3. After the meat is cut into strips, put the black fungus, pleurotus eryngii and ginger into the pressure cooker, add salt and chicken essence, cover the lid, and hit the tendon stall (it takes a little longer than normal soup to cook the black fungus and melt it The soup tastes better).
4. After cooking, season with a drop of oyster sauce, sprinkle with chopped green onion or coriander and you can eat it.
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