Prepare materials

300g of dried mushrooms, half a catty of Pleurotus eryngii, two sausages, a little chives, garlic, salt, oyster sauce, soy sauce, sugar and starch.

step

1, all the ingredients are ready, and then mix all the above ingredients into sauce.

2. Stir-fry the garlic in the pot, and pour in the ham and saute until fragrant.

3. Stir-fry Pleurotus eryngii until soft, or blanch Pleurotus eryngii in advance.

4. Pour in dried incense and sauce cover and cook until cooked.

5. It is best to add onions and mix well.