Pleurotus eryngii should be blanched before frying. The main purpose of blanching is to remove oxalic acid and earthy smell from Pleurotus eryngii, soften ingredients and prepare for subsequent cooking and seasoning. By blanching, Pleurotus eryngii can be more refreshing and tender, and the cooking time can be reduced. Therefore, Pleurotus eryngii should be blanched before frying. Pleurotus eryngii belongs to Pleurotus ostreatus, also known as Pleurotus eryngii, Pleurotus eryngii and Saussurea involucrata. The cap of Pleurotus eryngii is 2 to 12 cm in diameter, and it is light gray and arched when it is young, and its center is light when it is mature, and its color turns to light brown or yellowish white. In the later stage, it is funnel-shaped, silky in luster and smooth and dry in surface. When young, the brim of the hat rolls inward, and gradually flattens when mature. Dense, slightly wide, milky white, smooth edges and sides, small bacterial folds, white spores, rod-shaped to spherical, smooth, hairless, nearly white, medium solid, fine fiber meat, hence the name Pleurotus eryngii.