List of ingredients:

2 Pleurotus eryngii, 2 teaspoons of fish sauce, 3 tablespoons of chicken soup, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, chicken essence 1 teaspoon, half teaspoon of sweet pepper powder, half teaspoon of white pepper powder, five-spice powder 1/4 teaspoons, and sweet potato powder.

Production method:

1. Slice Pleurotus eryngii for later use.

2. Put the fish sauce and chicken soup into a bowl and shake well.

3. Put the chopped Pleurotus eryngii into a bowl and stir evenly so that all Pleurotus eryngii stick to the juice.

4. Add garlic powder, onion powder, chicken essence, sweet pepper powder, white pepper powder and spiced powder into a bowl, stir well, then sprinkle them on Pleurotus eryngii, mix well and marinate for about five minutes.

5. Marinate Pleurotus eryngii, put it in the pot, sprinkle with a layer of sweet potato powder, turn the pot over, let Pleurotus eryngii hang the sweet potato powder on it, and then let it stand for five minutes to let the moisture of Pleurotus eryngii ebb and grasp the powder on the surface more firmly.

6. Preheat the air fryer for five minutes at a temperature of 200 minutes, then spray a layer of cooking oil, put the Pleurotus eryngii into the air fryer, and try not to stick together when placing it. Spray a layer of edible oil on the surface of Pleurotus eryngii and bake at 200℃ 10 minute.

7./kloc-take it out after 0/0 minutes, shake it evenly, disperse the Pleurotus eryngii as far as possible, then spray the oil again and fry it at 200 degrees for another five minutes.

Cooking skills:

You can sprinkle some cumin powder, Chili noodles and the like according to your personal preference.