1 Slice Pleurotus eryngii into long slices (the width should not be too narrow, at least more than 2cm), and add a little salt and pepper to the sliced Pleurotus eryngii for curing. (4 or 5 minutes is enough)

5 Cut the ham sausage into the same width as Pleurotus eryngii, roll the ham sausage on Pleurotus eryngii and insert it with a toothpick.

Wash watercress, pour oil in a hot pot, stir fry watercress, and add a little salt when taking out the pot.

4 heat the pot and cool the oil. When the oil is hot, add the fixed Pleurotus eryngii ham roll. Don't be too angry. Slowly fry over medium heat until the surface is slightly yellow. Remove the Pleurotus eryngii ham roll and drain it on the watercress, leaving a little oil in the pot.

Add tomato sauce, sugar, a little salt and water to the fried pot, boil it into a sauce and pour it on the ham roll. Students who like spicy food will add Chili sauce without sugar.