3-4 green peppers, 2 Pleurotus eryngii, 4-5 garlic cloves, soy sauce, soy sauce, salt.

working methods

1. Cut green pepper into thin strips or slices.

2. Wash Pleurotus eryngii and cut it into thin strips (it can also be cut into pieces, and whether you are hungry or not depends on your personal preference. ) It is best to cut into strips.

3. Clap garlic cloves and dice them (no need to cut minced garlic).

4. Add some cooking oil to the hot pot (slightly more than usual when cooking, Pleurotus eryngii absorbs oil. )

5. After the oil is hot, add minced garlic and stir fry.

6. Stir-fry garlic, add shredded green pepper, stir fry, add a little salt, and let the green pepper taste dehydrated.

7. When the green pepper is slightly cut, add Pleurotus eryngii and stir fry over high heat. Season with salt and light soy sauce. A little soy sauce for color matching.

8. After the green pepper and Pleurotus eryngii are cut, add a little chicken essence and stir well.