Pleurotus eryngii tastes delicious, with the crisp fragrance of abalone and the fresh fragrance of almonds, hence the name "Pleurotus eryngii". Pleurotus eryngii is not only fleshy, but also fresh and tender. This dish is seasoned with oyster sauce, which is more delicious and nutritious.

500g Pleurotus eryngii, leek 1 root, 2 cloves of garlic, 2 tablespoons of oyster sauce.

1 tbsp soy sauce, 1 tbsp soy sauce, half a tbsp sugar, a little salt.

Appropriate amount of water starch, cooked sesame seeds and edible oil.

1. Wash Pleurotus eryngii and cut into pieces about 0.5 cm thick. Then cut the flowers horizontally and vertically on both sides. Don't cut off your attention. Chop leek into chopped green onion and garlic into minced garlic.

2. Put oyster sauce, soy sauce, soy sauce, sugar and a little salt into a small bowl and stir well, then take another small bowl and mix in water starch for later use.

3. Heat an appropriate amount of cooking oil into the pot, then pour in Pleurotus eryngii, stir-fry over medium heat until Pleurotus eryngii becomes soft, then pour in the prepared sauce and stir-fry until Pleurotus eryngii becomes discolored, and cover the pot and simmer for 3-5 minutes.

4. After a little soup is left in the pot, add water starch, stir-fry the juice quickly without fire, add chopped green onion and minced garlic, and sprinkle with appropriate amount of cooked sesame seeds.

5. A delicious and super-cooked Pleurotus eryngii in oyster sauce is ready.