1, raw materials: 2 Pleurotus eryngii, half a cup of soup, 3 tablespoons of Chili sauce, 3 tablespoons of clear soy sauce, 3 tablespoons of sugar, 3 tablespoons of chopped leek 1, 3 tablespoons of glutinous rice flour and 3 tablespoons of water.

2. Wash Pleurotus eryngii and control the water. Cut Pleurotus eryngii in half, and then cut it into thin slices.

3. Boil a pot of boiling water. After boiling, pour in Pleurotus eryngii slices and cook for about 10 minute.

4. Take another pot, mix half a cup of soup, 3 tablespoons of Chili sauce, 3 tablespoons of starter soy sauce, 3 tablespoons of sugar and 1 tablespoon syrup, and then pour into the pot to boil.

5. Boil Pleurotus eryngii for about 10 minute, take it out and soak it in cold water, then soak it in a pot of cold water, and squeeze out the water after cooling. Mix 3 tablespoons glutinous rice flour and 3 tablespoons water into a paste, pour it into the cooked miso soup and stir well. Set aside evenly to cool.

6. After cooling, add Pleurotus eryngii slices, pour in a little chopped leek and mix well.