Accessories: Zanthoxylum bungeanum (one), millet spicy (two), garlic (five petals) and seasoning (appropriate amount).

Time: 15 minutes

Prepare Pleurotus eryngii 1 piece, Zanthoxylum bungeanum 1 piece and 2 millet peppers.

Slice Pleurotus eryngii into half-centimeter-thick slices.

Shred pepper, chop millet and garlic.

Blanch Pleurotus eryngii with boiling water. Boil the water in Pleurotus eryngii for 3 or 4 minutes.

Blanch, take out the pot of cold water, tear Pleurotus eryngii into strips, and control the moisture.

Pour shredded pepper, millet and minced garlic into Pleurotus eryngii and add seasonings (soy sauce, oil consumption, chicken essence, vinegar, sugar, salt and olive oil) and mix well.

The delicious and appetizing mixed Pleurotus eryngii is ready. It tastes smooth and refreshing, light and nutritious.