Ingredients: 300g vegetarian sausage, 20g coriander, 200g Pleurotus eryngii and 30g ginger.

Seasoning: 3 tbsp sesame oil, 3 tbsp soy sauce, 3 tbsp wine, 1 tbsp sugar, 2 tbsp Lin Wei.

working methods

1. Slice vegetarian sausage, cut Pleurotus eryngii into hob blocks, slice ginger, and mince coriander for later use.

2. Heat the oil pan, fry the vegetarian sausage in a low-temperature oil pan until it is solidified, then add the Pleurotus eryngii and fry it slightly, and drain the oil for later use.

3. Heat sesame oil in the pot, saute ginger slices, add sugar, soy sauce, Lin Wei and wine to boil, add vegetarian sausage and Pleurotus eryngii, stir-fry until the soup is dry, then take out the pot and sprinkle with coriander powder.