1. Wash pleurotus eryngii.
2. Cut into thick slices and steam for 10 minutes in a steamer.
3. Cut small red peppers and small green peppers into circles, cut small chives and coriander into sections, and peel garlic.
4. Pleurotus eryngii slices can be pierced thoroughly with chopsticks.
5. After room temperature, tear it into strips by hand. (I think it tastes better if it is torn down).
6. Press the garlic cloves into puree, place them on the shredded oyster mushrooms, and sprinkle a spoonful of chili powder. Heat the oil and pour it over the garlic and chili powder to inspire the aroma.
7. Stir the red and green pepper rings, coriander, and chives into the shredded oyster mushrooms, season with salt and vinegar, stir well, and serve.
Tips:1. Tear the pleurotus eryngii to make it more delicious.
2. After the oil is heated, it must be poured on garlic and chili powder to stimulate their fragrance.
3. Put more chili rings and chili powder if you like spicy food.
