Cooking Steps

1. 

   Step1:Sliced chicken gizzards, hand shredded apricot and abalone, chopped onion and set asid

2. 

   Step2:Heat the oil in a saucepan to 7% heat. Stir fry the chopped onion until fragrant. Then add the chicken gizzard and stir fry until it turns white and discolored. Then add the Pleurotus eryngii

3. 

   Step3:Stir fry mushrooms until soft. Add tomato sauce and black pepper. Stir well and add white wine (about 1 / 4 of tomato sauce

4. 

   Step4:Take the sauce over low heat. Season it with salt and serve on a plate. Sprinkle a pinch of rosemary on the plate