1. Prepare ingredients: 2 Pleurotus eryngii, a few shallots, a few cloves of garlic, a spoonful of tomato sauce, a spoonful of white vinegar, a small amount of sugar, a small amount of salt, a small amount of chicken powder, a small bowl of water starch and a proper amount of vegetable oil.

2. Scrape off some old places on the surface of Pleurotus eryngii with a scraper, then wash it, cut it into thick slices, and finally cut it into long strips with a new knife. Cut garlic and onion into powder respectively.

3. Take out the pot, add a proper amount of water, boil the pot, then add a small amount of salt and chicken essence, stir, and put the Pleurotus eryngii strips into the pot and cook for 2 minutes.

4. When cooking Pleurotus eryngii, we use a small bowl: add appropriate amount of tomato sauce, appropriate amount of white vinegar and a small amount of sugar and mix well.

5. Take another pot, add a proper amount of vegetable oil, heat the oil, stir-fry the minced garlic in a wok, then add a small amount of water, stir-fry the Pleurotus eryngii strips for a few times, and bring to a boil.

6. Pour the freshly prepared juice into the pot, stir-fry evenly, add a small amount of water starch, stir-fry until it is thick, and add a little chopped green onion to decorate after taking out the pot.

7. This delicious sweet and sour Pleurotus eryngii is ready.