Step 1: Prepare the ingredients. Two Pleurotus eryngii, carrot, 1 pepper, dried fungus, onion, ginger and garlic.

Step 2: soak Pleurotus eryngii, carrot, pepper and auricularia, and shred onion, ginger and garlic for later use.

Step 3: Take a clean small bowl, then add a proper amount of starch, half a spoonful of salt, half a spoonful of chicken essence, 2 tablespoons of soy sauce, 3 tablespoons of sugar and 4 tablespoons of vinegar, and then pour some water to make a bowl juice.

Step 4: Pour the right amount of oil into the pot. When the oil is hot, add 1 spoon Pixian bean paste and 1 spoon chopped pepper and stir-fry the red oil.

Step 5: Stir-fry the onion, ginger and garlic in the pot to get the fragrance.

Step 6: Add Pleurotus eryngii and shredded carrot into the pot and stir fry 1 min.

Step 7: Put the auricularia auricula into the pot and stir fry 1 min.

Step 8: Put the shredded pepper into the pot and stir-fry for 30 seconds.

Step 9: Pour the bowl juice into the pot, boil it, turn it over and mix well, and serve.

The head of Pleurotus eryngii is edible.

The head of Pleurotus eryngii is edible and does not need to be cut off. Pleurotus eryngii, also known as Pleurotus eryngii, is named for its almond fragrance and abalone-like taste. It is a new rare edible fungus variety developed and cultivated successfully in recent years for edible, medicinal and dietetic purposes.

Edible fungi refer to edible fungi (large fungi) with huge fruiting bodies, commonly known as mushrooms. There are more than 350 kinds of known edible fungi in China, most of which belong to basidiomycetes, and the common ones are: Lentinus edodes, Volvariella volvacea, mushrooms, auricularia, tremella, Hericium erinaceus, Dictyophora dictyopteris, Tricholoma matsutake, Russula, Ganoderma lucidum, Cordyceps sinensis, Pleurotus nebrodensis and Boletus.