2. Wash the Coprinus comatus, break it into two halves or four halves, and steam it in the pot for about 20 minutes.

3. Let it cool after cooking, and tear it into strips by hand for later use. Don't cut it with a knife, it has no soul.

4, parsley and millet spicy chopped, garlic into the garlic bowl, from the pot to burn oil, after the oil is warm, simmer in the bowl (not too much oil, the most important thing is to simmer garlic, cold salad will be more fragrant. )

5, then put two spoonfuls of soy sauce, less than one spoonful of oil consumption, a little vinegar on the hand-torn Coprinus comatus.