1. Ingredients: Pleurotus eryngii, green pepper, carrot
2. Shred the green peppers and carrots separately, and tear the eryngii mushrooms into shreds.
3. Chop some green onions and set aside.
4. Heat the wok, add the bottom oil, add the shredded green onions and sauté until fragrant.
5. Add carrots and stir to soften.
6. Add eryngii mushrooms and stir fry. (Can be poured in a little water)
7. Stir-fry until the eryngii mushrooms are soft, add a tablespoon of oyster sauce.
8. Add a little salt.
9. Add a spoonful of sugar to freshen up, stir fry evenly.
10. Add green peppers and stir fry.
11. Add green peppers and stir-fry for a while.
12. Only oyster sauce is used for seasoning and white sugar is used for freshness. Without too much seasoning, it can highlight the fragrance of Pleurotus eryngii.
