Slice Pleurotus eryngii in half and steam in a pot for 10 minutes.

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Steamed, taken out and cut into strips.

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Cut it twice at the thickest part of the chicken leg.

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Soak in water for half an hour to soak out the blood inside, then blanch and skim off the floating foam.

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Take out the cooked chicken legs, add water to another pot, add ginger slices and scallions, add chicken legs, boil over high fire and cook for another 20 minutes on medium fire. According to the size of the chicken leg, chopsticks can be inserted without bleeding.

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Take out the chicken legs, let them cool, and then tear them into strips.

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When cooking chicken legs, cucumber is shredded and garlic is chopped.

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Stir-fry a handful of peanuts without adding them.

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Put all the ingredients together, and then add the seasoning: half a spoonful of oyster sauce+half a spoonful of sugar+half a spoonful of sesame oil+1 spoon of tasteless +2 tablespoons of vinegar +2 tablespoons of Chili oil+a little salt+a little chicken essence+a little sesame oil.

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Stir well.

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