1. Prepare the material, carrot cut;
2. Slice the Pleurotus eryngii and blanch the broccoli in boiling water. Cook pasta for 10 minutes, supercooled for later use;
3. In the pot, pour in olive oil, apricot mushrooms and carrot shreds, stir fry for several times, and then add rosemary;
4. Pour in the soup, stir in the black pepper, cook for a few minutes;
5. Add the spaghetti, stir fry until the soup is tight;
6. Add the blanched broccoli, sprinkle the salt, stir fry and stir well.