Pleurotus eryngii 1, squid 1, half onion, honey sauce barbecue 3g, cooking wine 1 spoon, soy sauce 1 spoon, oyster sauce 1 spoon, salt according to personal taste, 2g of thirteen spices, 2g of cumin powder, 2 parsley and ginger.

2. Practice:

(1) Peel Pleurotus eryngii and onion, clean coriander and cut into pieces, peel garlic and ginger and cut into pieces.

(2) When buying squid, ask someone to help you peel it, come back and clean it, and then cut it into strips.

(3) Blanching the squid strips: after the water is boiled, blanch the squid strips for 2 minutes, take them out, rinse them with warm water, and then drain the water for later use.

(4) Take an oil pan, add garlic and ginger and stir fry, then add onion and Pleurotus eryngii.

(5) When the onion and Pleurotus eryngii are fried until soft, add salt and stir the thirteen spices evenly.

(6) Add honey barbecue material, and don't add it if you don't like it.

(7) Add light soy sauce and stir-fry evenly.

(8) Add the blanched squid and stir fry quickly.

(9) Add cooking wine.

(10) Add oyster sauce and stir fry quickly for 2 minutes.

(1 1) Turn off the fire, add coriander segments and fry with the help of residual heat.

(12) Take out the vegetables and decorate with coriander.

(13) It's delicious, especially Pleurotus eryngii, which is better than squid.