1. Preparation materials: 2 king oyster mushrooms, 1 small bowl of ginkgo, 3 red peppers, appropriate amount of nine-layer pagoda, 2 tablespoons of rock sugar, 1 green onion, 1 piece of ginger, 1 head of garlic , 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 3 tablespoons of white wine (low alcohol)

2. Cook the ginkgo nuts and set aside, cut the king oyster mushrooms into hob pieces, slice the ginger, cut red peppers and green onions. Section, peel the garlic

3. Heat the pot, add 2 tablespoons of flax oil (or sesame oil) and stir-fry the ginger slices until the ginger slices are slightly golden (do not burn them, as they will be bitter)

4. Then add garlic, red pepper, and green onion segments and stir-fry until fragrant

5. Add king oyster mushrooms, then add seasonings and half a small bowl of water (usually three cups is not required) Don't add too much water. Pleurotus eryngii is easy to cook. Cover and simmer for 5 minutes

6. Finally, add the cooked ginkgo and stir-fry to reduce the juice (if you feel it tastes bland, add a little salt)

7. Preheat the casserole (or use a plate), put the nine-layer tower (or coriander) on the bottom, turn the king oyster mushrooms upside down, and pour in a little sesame oil