1. Wash Pleurotus eryngii with clear water and tear it into small pieces for later use.
2. Cut the chicken breast into filaments and marinate with a little salt and starch 15 minutes.
3. Add oil to the hot pot, stir-fry shallots, ginger and garlic, add shredded chicken and stir-fry until it changes color, and add Pleurotus eryngii and continue to stir-fry.
4. Add a proper amount of salt, soy sauce, cooking wine, sugar and chicken essence, stir well, and take out the sesame oil before.
250g of Pleurotus eryngii, 2 eggplants, appropriate amount of onion, ginger and garlic, appropriate amount of salt, sugar, vinegar, soy sauce and starch, and appropriate amount of sesame oil.
1. Wash Pleurotus eryngii with clear water and tear it into small pieces for later use. Eggplant cut into long strips.
3. Stir-fry shallots, ginger and garlic in a hot pot, and add Pleurotus eryngii to stir fry.
4. Add the right amount of salt, sugar, vinegar and soy sauce and stir well. Add half a bowl of water and bring to a boil. Drop sesame oil before cooking.
250g of Pleurotus eryngii, 50g of vermicelli, appropriate amounts of onion, ginger and garlic, and appropriate amounts of salt, soy sauce, pepper oil, sesame oil and chicken essence.
1. Wash Pleurotus eryngii with clear water and tear it into small pieces for later use.
3. Put oil in a hot pan, saute shallots, ginger and garlic, add Pleurotus eryngii and stir-fry until soft, and add water to blanch 1 min.
4. Add the right amount of salt, soy sauce and pepper oil and mix well. Add vermicelli and stir well. Add chicken essence to taste, and drop sesame oil before taking out.