Pleurotus eryngii sometimes has a taste of cockroaches, and later found that it will not be done at all, and it is very strong and very tasty.
Divide the mushroom into 2-3 segments and cut into thick slices in the longitudinal direction. Don’t cut the wafer, it’s not strong enough.
Two spoons of oil, soy sauce, cooking wine (1:1:1 ratio), a little sugar, marinate for 10 minutes (this can not put salt)
Fry a small amount of the pan to golden, pour the remaining juice from the bowl and let it dry.