Pleurotus eryngii has very high nutritional value. It is rich in protein and eight kinds of amino acids necessary for human body. Regular eating can effectively improve human immunity. Pleurotus eryngii has delicious taste, crisp and tender taste of abalone and fresh aroma of almond, so it is named “Pleurotus eryngii”. The difference between Pleurotus eryngii and other common varieties such as Pleurotus ostreatus, Lentinus edodes and Coprinus comatus is that the tissue is compact, elastic, and the storage time after picking is longer than that of common mushrooms.

Ingredients

1 chicken breast
1 Pleurotus eryngii
50g seafood mushroom
1 / 4 tsp salt
1 slice of ginger
1 teaspoon cooking wine
1 tablespoon oyster sauce
1 tablespoon starch
2 chives
Appropriate amount of water
4 tbsp vegetable oil
A little sugar

Directions

Step 1
Wash Pleurotus eryngii and seafood mushrooms and cut into small pieces

Step 2
Dice chicken breast, add onion, ginger, cooking wine, starch and salt, and marinate for 15 minutes

Step 3
Bring to a boil with proper amount of water. Blanch the Pleurotus eryngii and diced seafood mushrooms. Remove

Step 4
Heat the right amount of oil to 60%. When the oil is slightly smoky, pour in the diced chicken, fry it and take it out

Step 5
Leave a small amount of base oil in the pot, stir in oyster sauce and stir well

Step 6
Pour in the diced chicken and stir fry until the diced chicken is covered with soy sauce

Step 7
Put Pleurotus eryngii and diced seafood mushrooms into the pot

Step 8
Mix in a small amount of sugar

Step 9
Stir well and sprinkle with scallion