Ingredients: Pleurotus eryngii 500g, 4 garlic cloves, 3 shallots, cooked white sesame 1 tablespoon, dried red pepper 1 tablespoon, soy sauce 1 tablespoon, vinegar 1 tablespoon, oyster sauce 1 tablespoon, sugar.

2. Wash Pleurotus eryngii and use a peeler to cut long slices along the direction from the mushroom head to the mushroom tail.

3. Next, make cold sauce, take a small bowl and put a spoonful of dried Chili, chopped green onion, minced garlic and cooked white sesame seeds.

4. Heat the oil in the pot until the oil temperature reaches 70%, pour it into the bowl three times, then add 1 tbsp soy sauce, 1/2 tbsp balsamic vinegar, 1 tbsp oyster sauce and 1 tbsp white sugar, and stir well for later use.

5. Boil water in a pot, add 1 tablespoon of sugar, and blanch Pleurotus eryngii for 2 minutes after the water boils.

6. Take out Pleurotus eryngii after blanching, and cool it in cold boiled water.

7. Take out the dried water and put it in a bowl.

8. Pour in the cold sauce prepared before.

9. Mix well and serve, then sprinkle with a little chopped green onion and cooked white sesame seeds. A delicious Pleurotus eryngii salad is ready.