Exercise:

1. Wash the eggplant, cut it into hob blocks (keep the eggplant pedicle, which tastes very Q), and marinate it with 2g salt15min);

2. Wash Pleurotus eryngii and cut into slightly thicker slices. Put a little oil in the pan and fry it. The process is as follows: drain the water first, and then take it out for later use, so that the processed Pleurotus eryngii tastes like meat;

3. Drain the salted eggplant, slice the garlic, cut the dried pepper, and cut the shallots into chopped green onions for later use;

4. Put the oil in the pot, fry the peppers, turn to low heat, add garlic slices, and fry the eggplant until it is soft;

5. Add Pleurotus eryngii, soy sauce, oyster sauce and sugar, stir-fry for 3 minutes, add a few drops of vinegar and sprinkle with chopped green onion.